小麦谷朊蛋白的特性与应用研究综述

Properties of Wheat Gluten and Applied Research

小麦谷朊蛋白(面筋蛋白)是从小麦淀粉中提取出来的天然蛋白,是植物代谢产生的天然植物蛋白,一种生物可降解、可再生的天然高分子。因其独特的黏弹性、延伸性、吸水性、吸脂乳化性、薄膜成型性和热凝固性等,越来越受到人们的重视。不仅作为添加剂在食品工业中广泛应用,还可作为价格适宜、性能优良的高分子材料应用于其他领域。较全面地对有关谷朊蛋白的组成,以及近年来国内外谷朊蛋白在食品工业、化工、材料等领域内的研究现状进行了综述。

Wheat gluten,a by-product in cereal industry,is a kind of natural,biodegradable and reproducible biopolymer.Because of its viscoelasticity,extensibility,water absorption,fat emulsifiable capability,film-forming ability,thermosetting ability,etc,gluten has been drawing people more and more attention.Gluten can be used not only as food additives,but also as raw material for polymer products in technical application.The present paper covers the composition of wheat gluten,and the application and prospect of gluten in the area of food industry, chemical industry, material, etc.