摘要
分别探讨了微波和三氯氧磷对谷朊粉黏性的影响。结果表明:微波处理和三氯氧磷处理均能明显地改善谷朊粉的黏性;在最佳条件下,其黏度分别达到9.20 mPa.s和2.88 mPa.s。通过对比研究发现,相同浓度的两种改性产品中,微波处理的谷朊粉黏性较大,可作为终端产品的良好辅料。
Effects of microwave treatment and phosphorylation treatment on viscosity of vital wheat gluten were studied in this paper. After treated by microwave and phosphorylation, the improvement in viscosity of vital wheat gluten was found. Under the optimum conditions, the viscosity of modified gluten were 9.20 mPa.s and 2.88 mPa.s respectively. It is indicated that in contrast with vital wheat gluten treated by phosphorylation, vital wheat gluten is incline to being good supplement to produce terminal products due to its more viscosity in the same concentration.
出处
《粮食加工》
2006年第5期77-80,共4页
Grain Processing
基金
国家"十五"科技攻关课题项目(2001BA501A04B)
关键词
谷朊粉
微波处理
磷酸化
黏性
vital wheat gluten
microwave treatment
phosphorylation
viscosity
