摘要
面筋蛋白主要由麦醇溶蛋白和麦谷蛋白组成,它们赋予小麦面团一系列功能特性,并在食品工业上得到了很好地应用,但面筋蛋白的溶解性差,影响了它的应用效果和范围,这正是谷物学家面临的一大难题:在分析了面筋蛋白的热力学基础上探讨了用物理法和化学法对改善面筋蛋白溶解性的影响。
The gluten protein mainly the protein and the wheat gluten protein is composed by wheat alcohol soluble protein, they entrust with the wheat flour dough a series of functions characteristic, and obtained in the food industry has applied well, but the gluten protein solubility was bad, has affected its application effect and the scope, this was precisely a big difficult problem which the grain scientist faced： in analyzed in the gluten pro- tein thermodynamics foundation to discuss to improve the gluten protein soluble influence with the physical and the chemical method.
出处
《粮食加工》
2007年第1期86-89,共4页
Grain Processing
关键词
面筋蛋白
热力学基础
溶解性
物理法
化方法
gluten
thermodynamic basis
solubility
physical method
chemical method
