光量子对小麦面筋蛋白功能特性的影响  

Study on Effect of Light Quantum on Functional Properties of Wheat Gluten

作　　者：王维君[1] 车宇翔[2] 刘秀丽[2] 王昌禄[2] 周庆礼[1,2] 

机构地区：[1]天津科技大学科技处,天津300457 [2]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《食品研究与开发》2016年第15期6-9,共4页Food Research and Development

基　　金：国家自然科学基金项目(31271950)

摘　　要：系统研究光量子对小麦面筋蛋白功能性质和结构的影响,初步探讨光量子保鲜小麦面筋蛋白的作用机理。结果表明:贮藏期间,光量子处理可以有效地减缓小麦面筋蛋白的溶解度、持水性、起泡性和乳化性降低的趋势,并且可以很好地抑制持油性和乳化稳定性升高的趋势,很好地保持了面筋蛋白的功能特性。The effect of light quantum on functional propertie of wheat gluten protein was changes on secondary structure of wheat gluten were analyzed by FTIR. The results showed investigated and the that under the effect of light quantum, the increase of fat holding capacity of wheat gluten was inhibited, while the decline of water holding capacity, solubility, foaming capability, foaming stability and emulsifying properties was delayed, and the properties of wheat gluten were well maintained. Moreover, the random coil structure of wheat gluten was increased by the effect of quantum, perhaps it was precisely because this, the light quantum was better at keeping functional properties of wheat gluten.

关 键 词：光量子 小麦面筋蛋白 功能特性 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]