小麦蛋白质研究与开发现状  

Current Status of Wheat Protein Research and Development

作　　者：吕一鸣 田潇凌 王晓曦[1] 马森[1] LV Yiming;TIAN Xiaoling;WANG Xiaoxi;MA Sen(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China)

机构地区：[1]河南工业大学粮油食品学院,郑州450001

出　　处：《粮食加工》2022年第3期8-13,共6页Grain Processing

基　　金：“食品制造与农产品物流科技支撑”重点专项(2021YFD2100900);河南省科技攻关计划项目(202102110143)。

摘　　要：蛋白质是小麦籽粒中重要的组成部分,它对小麦制品加工中的功能特性及其营养品质有着重要影响。但是小麦加工副产物中的蛋白质未能得到充分利用,存在资源浪费的现象。面筋蛋白是小麦蛋白质中含量最高,也是最重要的部分,它在很大程度上决定了小麦面粉的加工品质,尤其是在面包、馒头、面条等面制品中。然而,面筋蛋白特殊的氨基酸组成和结构,导致其水溶性差、起泡性差,使面筋蛋白的应用也受到了一定的局限。因此小麦蛋白质的提取与改性对开发其新的应用价值显得尤为重要。综述了小麦蛋白质的提取方法,以及小麦蛋白质的物理、化学、生物改性方法,介绍了小麦蛋白质在食品和非食品领域的应用,以期为拓展小麦蛋白的应用空间、提高小麦附加值提供理论指导。Protein is an important component of wheat grain,which has an important effect on the functional characteristics and nutritional quality of wheat products.However,protein in wheat by-products is not fully utilized and resources are wasted.Gluten protein is the highest and most important part of wheat protein,which largely determines the processing quality of wheat flour,especially in bread,steamed bread,noodles and other flour products.However,the special amino acid composition and structure of gluten protein lead to its poor water solubility,poor foaming,so that the application of gluten protein is also limited to a certain extent.Therefore,the extraction and modification of wheat protein are very important to develop its new application value.In this paper,the extraction methods of wheat protein and the physical,chemical and biological modification methods of wheat protein were reviewed,and the application of wheat protein in food and non-food fields was introduced in order to provide theoretical guidance for expanding the application space of wheat protein and increasing the added value of wheat.

关 键 词：小麦蛋白质 分离提取 改性 应用 

分 类 号：TS211.43[轻工技术与工程—粮食、油脂及植物蛋白工程]