改性小麦蛋白的研究进展  

Research Progress on Modified Wheat Protein

作　　者：张士凯 贾朝爽 张启月 吴澎[1] 李向阳[1] Zhang Shikai;Jia Chaoshuang;Zhang Qiyue;Wu Peng;Li Xiangyang(Key Laboratory of Food Processing Technology and Quality Control in Shandong Province,College of Food Science and Engineering,Shandong Agricultural University,Taian 271018)

机构地区：[1]山东农业大学食品科学与工程学院,山东省高校食品加工技术与质量控制重点实验室,泰安271018

出　　处：《中国粮油学报》2019年第12期123-130,共8页Journal of the Chinese Cereals and Oils Association

基　　金：山东省“双一流”奖补资金(SYLXTTD01);泰安市科技发展计划(49557040-x);山东农业大学作物生物学国家重点实验室开放课题基金(2015KF14);教育厅(J12LF03);山东省重点研发计划(2017GNC10101)

摘　　要：小麦是世界生产与消费中重要的粮食作物,与人类生活密切相关,随着小麦蛋白改性技术的发展及研究的深入,小麦蛋白的应用已经拓展到多个领域。本文分别从小麦蛋白改性技术研究与改性小麦蛋白应用领域两个方面进行综述,以期为未来扩大改性小麦蛋白的应用范围提供参考。Wheat is a critical food source in the world′s production and consumption, and is closely related to human life. With the development and research of wheat protein modification technology, the application of wheat protein has been extended to many fields. In this paper the two aspects of wheat protein modification technology research have been reviewed and wheat protein application field modified in the hope of providing reference for expanding the application the scope of wheat protein in the future.

关 键 词：小麦蛋白 多领域 改性研究 

分 类 号：TS201.1[轻工技术与工程—食品科学]