小麦醇溶蛋白磷酸化改性工艺及性质的研究  

Study on phosphorylated modification technology and properties of wheat gliadin

作　　者：张利兵[1] 赵妍嫣[1] 姜绍通[1] 

机构地区：[1]合肥工业大学生物与食品工程学院,安徽合肥230009

出　　处：《食品工业科技》2012年第12期318-321,共4页Science and Technology of Food Industry

基　　金：安徽省2008年科技攻关计划项目(2008A08010302209)

摘　　要：小麦醇溶蛋白是一种新型的食品添加剂和品质改良剂,为了探讨其在增稠剂方面的应用,采用多聚磷酸钠对小麦醇溶蛋白进行磷酸化改性,以粘度为评价指标进行单因素实验和正交实验,确定了最佳改性工艺条件,并研究磷酸化改性后小麦醇溶蛋白的性质。实验结果表明最佳改性工艺为聚磷酸钠添加量与底物小麦醇溶蛋白添加量之比为1:2,反应时间1.0h,反应温度25℃以及pH9.5,改性后的蛋白粘度、溶解性、乳化性及乳化稳定性、起泡性及其稳定性均有显著改善。Wheat gliadin protein was one kind of widely used food additive,in order to study the application in thickener,Sodium polyphosphate was used to phosphorylate wheat gliadin with the viscosity index for the evaluation of single factor experiments and orthogonal experimental,the functional properties of wheat gliadin after being phosphorylated was studied.The optimum conditions were sodium polyphosphate/wheat gliadin 1：2 at 25℃ and pH9.5 for 1.0h.Compared to the original gliadin,the solubility,emulsibility,emulsion stability and foamability of modified gliadin was improved obviously.

关 键 词：小麦醇溶蛋白 磷酸化改性 粘度 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]