小麦面筋蛋白结构、功能性及应用  

THE STRUCTURE ,FUNCTIONAL PROPERTIES AND USING OF WHEAT GLUTEN PROTEIN

作　　者：贾光锋[1] 范丽霞[1] 王金水[1] 

机构地区：[1]郑州工程学院粮油食品学院,河南郑州450052

出　　处：《粮食加工》2004年第2期11-13,22,共4页Grain Processing

基　　金：国家"十五"科技攻关项目

摘　　要：小麦面筋蛋白的结构和组成是影响小麦粉面团粘弹性及烘焙品质的重要因素,而且在食品和非食品领域有着广泛的应用。对小麦面筋蛋白的结构、组成对功能特性的影响进行了综述,并简要介绍了小麦面筋蛋白在食品方面的应用。The structure and composition of wheat gluten serve as important factors influencing on the viscoelastic properties of dough and breadmaking quality, and it is widely used in food and non-food fields. This article summarized about structure, ingredients and functional properties of wheat gluten. Meanwhile, the utilizations of wheat gluten in food facets were also reviewed in present paper.

关 键 词：小麦面筋蛋白 结构 组成 小麦粉 功能特性 

分 类 号：TS211[轻工技术与工程—粮食、油脂及植物蛋白工程]