摘要
该文介绍近年来对谷朊粉的化学组成、应用和改性等方面研究进展。谷朊粉特有功能性质在食品生产中具有广泛用途,通过一定生物化学改性,可大大拓宽谷朊粉应用范围,谷朊粉系为值得进一步深入研究和开发利用蛋白质资源。
The progress of study on the chemical composition of wheat gluten, its application in food process and modification of the functional properties were reviewed. Wheat gluten may be worth lucubrating to improve its characterization and application.
出处
《粮食与油脂》
2006年第6期3-5,共3页
Cereals & Oils
关键词
谷朊粉
小麦蛋白
小麦衍生物
wheat gluten
wheat protein
wheat derivative
