硬质小麦不同发芽阶段面筋蛋白质功能特性的研究  

Study on the functional properties of hard wheat gluten in different germination period

作　　者：李桂杰[1] 吴存荣[2] 唐怀建[3] 卞科[2] 

机构地区：[1]沈阳师范大学粮食学院,辽宁沈阳110034 [2]河南工业大学粮油食品学院,河南郑州450001 [3]河南工业大学粮食储运工程中心,河南郑州450001

出　　处：《粮食与饲料工业》2013年第6期6-8,共3页Cereal & Feed Industry

摘　　要：动态研究了硬质小麦发芽过程中在露白、芽长占粒长四分之一、芽长占粒长二分之一三个阶段面筋蛋白质的主要功能特性。结果显示,随着小麦发芽程度的增加,可溶性蛋白质含量有所增加,蛋白质的水化作用略有增强,但变化幅度不大;蛋白质的持油力提高了91%左右,起泡性增大了50%,失水率降低了22.6%,乳化性提高了15.6%;乳化稳定性提高了21%;但在小麦芽长达到粒长四分之一之后,乳化性能变化幅度明显减缓。The major functional properties of hard wheat gluten in three germination period were studied, such as germinating, malt length accounted for 1/4 of the grain length, malt length accounted for 1/2 of the grain length. The result showed that the content of soluble protein increased with the degree of germination, the hydration of proteins were slightly enhanced, but the variation was small; and the oil holding capacity, foam ability, emulsifying ability and emulsion stability increased by 91%, 50%, 15.6% and 21% ,respectively,the water loss rate decreased by 22.6% ; but the change of emulsification property was slow after the malt length accounted for 1/4 of the grain length.

关 键 词：发芽小麦 面筋蛋白质 持油力 乳化性 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]