AX对小麦蛋白淀粉分离的影响  

AX has important influence in wheat protein and starch separation

作　　者：高杨 周新莉 张红蕾 邹燕 邵红 靳西玲 杜世荣 

机构地区：[1]新疆中储粮粮油质量检测中心,阜康831500

出　　处：《粮食流通技术》2012年第6期36-42,共7页Grain Distribution Technology

摘　　要：研究发现:AX对小麦蛋白和淀粉的分离具有重要的影响。小麦中阿拉伯木聚糖主要有以下两个方面的重要特性:一是具有较高的吸水和持水能力,分散于水相中形成粘度较高的溶液;二是在少量氧化剂存在的情况下其具有氧化交联特性。加入酶可促进小麦蛋白和淀粉的分离。用于降解AX的酶很多,主要有木聚糖酶、呋喃阿拉伯糖酶、木糖酶和戊聚糖酶,其中木聚糖酶较为广泛。The study found that AX has important influence in wheat protein and starch separation. The AX OF wheat has the following two aspects of the important characteristic： One is with high water absorption and moisture holding capacity, disperse in water phase formation viscosity high solution; The second is a small amount of antioxidant in the presence of an it has oxidation crosslinking properties. Join enzyme can promote the separation of the wheat protein and starch. Used for degradation enzyme AX is very much, basically have xylanase, furan Arab sugar enzyme, xylose enzyme and pentosan enzyme, including xylanase more widely.

关 键 词：小麦蛋白 淀粉 阿勒伯母聚糖 

分 类 号：TS234.2[轻工技术与工程—粮食、油脂及植物蛋白工程]