谷朊粉复合改性及其在食品中的应用研究  

Complex Modification Wheat Gluten and Application in Food

作　　者：赵晓园[1] 刘璐[1] 潘丽军[1] 

机构地区：[1]合肥工业大学生物与食品工程学院,合肥230009

出　　处：《农产品加工（下）》2006年第10期118-122,共5页Farm Products Processing

基　　金：安徽省"十五"二期攻关项目(04013021)

摘　　要：主要研究了磷酸化—酶法复合方法改性小麦面筋蛋白,得到改性小麦面筋蛋白的最佳工艺条件为:小麦面筋蛋白添加量6%,三聚磷酸钠添加量2.5%,中性蛋白酶添加量0.08%,温度30℃,酸解pH值9;以复合改性小麦面筋蛋白膜的阻水性和消化率为考察指标,经初步研究得到制备可食性膜的较好工艺条件为:小麦面筋蛋白添加量7%,三聚磷酸钠添加量2.5%,中性蛋白酶添加量0.05%,温度30℃,酸解pH值10.5。Phosphorylation-enzyme multiple modification were used to modify WGP to improve the solubility. The optimum condition of multiple modification were： WGP was 6%, STP was 2.5%, enzyme was 0.08%, temperature was 30℃ and pH was 9. The modification WGP film was tested digestible. When preventing moisture was 376.30 and digestibility was 53.81%, the optimum condition were： WGP was 7%, STP was 2.5% and enzyme was 0.05%, temperature was 30 ℃ and pH was 10.5.

关 键 词：小麦面筋蛋白 复合改性 溶解度 阻水性 消化率 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]