小麦面筋蛋白应用概述  

The Summarization on Application of Wheat Gluten

作　　者：王良东[1] 

机构地区：[1]上海天之冠可再生能源有限公司,上海201203

出　　处：《粮食加工》2008年第4期45-48,共4页Grain Processing

摘　　要：小麦面筋蛋白具有优良的粘弹性、延伸性、吸水性、吸脂乳化性、成膜性和清淡醇香等特点,在多种食品如面制品、肉制品、口香糖、奶酪类似物及饲料工业和化学工业都具有多种用途。开发研究面筋蛋白对提高产品附加值,增加农民收入具有重要意义。The wheat gluten protein has the fine viscoelasticity, the extensibility, the hygroscopicity, to attract the fat emulsibility, film characteristic and light fragrant and mellow and so on characteristics, in many kinds of foods, as if talking face to face the product, the meat product, the chewing gum, the cheese synonym and the feed industry and the chemical industry have the multiple functions.The development research gluten protein to enhance the product added value, increases the farmers＇ income to have the important meaning.

关 键 词：小麦面筋蛋白 应用 食品工业 化工工业 

分 类 号：TS211[轻工技术与工程—粮食、油脂及植物蛋白工程]