摘要
对小麦面筋蛋白进行琥珀酰化和蛋白酶复合改性以提高其溶解性及其他特性。对复合改性面筋蛋白与原面筋蛋白、琥珀酰化面筋蛋白、碱性蛋白酶改性面筋蛋白进行了比较。结果表明：在pH 3-11、水解度4%-12%的范围内,复合改性面筋蛋白的溶解度亦随着水解度的增大而增大,比原面筋蛋白、酰化面筋蛋白、中性蛋白酶和碱性蛋白酶的改性产物都高。起泡性和起泡稳定性则先增加后降低,在水解度4%时具有较佳值,但在各水解度下较单一改性的面筋蛋白产物都要低。添加复合改性面筋蛋白面团黏弹性和面包口感较好,内部结构均匀、细腻。
The water-insolubility of wheat gluten protein （WGP） is one of the major limitations for its more extensive use in food processing. Succinylation and protease multiple modification were applied to increase the degree of hydrolysis （DH）. Modified WGP were analyzed compared with original WGP, succinyled WGP, neutral protease wheat gluten hydrolysates （WGH） and alcalase WGH. The results showed that when pH was in the range of 3-11 and DH 4% - 12%, the solubility of multiple modified WGP increased with the increase of DH, higher than original WGP, succinyled WGP and protease WGH. The foaming properties increased at first and then decreased lower than single condition modified WGP. The better foaming properties were obtained with DH 4%. In addition, multiple modified WGP could improve the properties of bread.
出处
《核农学报》
CAS
CSCD
北大核心
2007年第3期268-272,280,共6页
Journal of Nuclear Agricultural Sciences
基金
浙江省自然科学基金(Y305058)
安徽省十五二期重点攻关项目(No.04013021)
关键词
面筋蛋白
琥珀酰化
蛋白酶
复合改性
wheat gluten protein
succinylation
protease
multiple modification
