摘要
谷朊粉是一种营养丰富的植物蛋白资源,其特有功能性质在食品生产中具有广泛用途。通过一定生物化学手段改性,可大大拓宽谷朊粉应用范围。主要综述近年来有关谷朊粉物理、化学、酶法和基因工程改性方面的研究进展。
Wheat gluten industry because of its is a kind of vegetable protein with high nutritional value. It was widely used in food special functional properties. Appropriate modifications of biochemical properties of wheat glutens could enlarge its application. In this paper, the progress of the modification of gluten with physical, chemical, enzymatic, genetic methods was reviewed and the effect too.
出处
《粮油食品科技》
2006年第5期14-15,共2页
Science and Technology of Cereals,Oils and Foods
关键词
谷朊粉
改性
功能性质
wheat gluten
modification
functional property
