植物酚酸与面筋蛋白相互作用及其对面团品质的影响研究进展  

Research progress on the interaction between plant phenolic acid and gluten protein and its effect on dough quality

作　　者：陈立新 辛嘉英[1] 孙立瑞 崔添玉 程伟[1] CHEN Li-xin;XIN Jia-ying;SUN Li-rui;CUI Tian-yu;CHENG Wei(Key Laboratory for Food Science and Engineering,Harbin University of Commerce,Harbin 150076,Heilongjiang,China)

机构地区：[1]哈尔滨商业大学食品科学与工程重点实验室,黑龙江哈尔滨150076

出　　处：《粮食与油脂》2024年第11期14-19,共6页Cereals & Oils

基　　金：黑龙江省自然科学基金(LH2020C063)。

摘　　要：针对近年来有关植物酚酸与面筋蛋白相互作用研究取得的进展,特别是对不同结构的植物酚酸与面筋蛋白的相互作用机制、影响因素以及相互作用对面团品质的影响进行了综述,以期为面制品的发展提供参考。The research progress on the interaction between plant phenolic acid and gluten protein in recent years,especially the interaction mechanism,influencing factors,and the impact of interactions between plant phenolic acids with different structures and gluten proteins on dough quality were reviewed,in order to provide reference for the development of flour products.

关 键 词：植物酚酸 面筋蛋白 相互作用 理化性质 面团 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]