谷朊粉的乙酰化和磷酸化复合改性研究

Compound Modification of Wheat Gluten by Acylation and Phosphorylation

本文采用乙酸酐和三聚磷酸钠对谷朊粉进行了复合改性,实验表明:复合改性后的谷朊粉的功能性质比未改性前或单独采用乙酸酐和三聚磷酸钠改性都有显著的改善;以三聚磷酸钠和乙酸酐的总用量为谷朊粉的15％,三聚磷酸钠和乙酸酐的添加比例为3:2时,所制得的复合改性谷朊粉的溶解度为88.3％,乳化度为98.8％,起泡性为250mL,起泡稳定性为180mL,具有良好的功能性质。

Compound modification of wheat gluten were conducted by acylation using acetic anhydride and by phosphorylation using sodium polyphosphate. The experiment results show that the compound modification by both acylation and phosphorylation improves the functional characters of wheat gluten and performs more effective comparing with single modification by acylation or phosphorylation. When the total dosage of acetic anhydride and sodium polyphosphate is 15% of wheat gluten and the ratio of acetic anhydride to sodium polyphosphate is 3: 2, the treated wheat gluten shows good functional characters with solubility 88. 3% , emulsifiability 98. 8% , and foaming capacity 250ml.