摘要
以溶解度、乳化性及乳化稳定性、起泡性及起泡稳定性为考察指标,系统研究不同pH值条件下,谷朊粉、麦醇溶蛋白、麦谷蛋白的功能特性及其相互间关系。结果表明:pH值3～11范围内,谷朊粉的溶解度、乳化性及乳化稳定性、起泡性在pH7时最小。在同一pH值条件下,麦醇溶蛋白溶解度、乳化性及乳化稳定性、起泡性及起泡稳定性大于麦谷蛋白,且在乳化性及乳化稳定性方面,麦醇溶蛋白远大于麦谷蛋白。麦醇溶蛋白是提高谷朊粉功能特性的主要成分。
Functional properties of gluten, gliadin and glutenin and their relationships were investigated within pH value from 3 to 11 through the evaluation of solubility, emulsifying ability and emulsifying stability, foaming ability and foaming stability. Results indicated that solubility, emulsifying capability and emulsifying stability, foaming ability of gluten was the weakest at pH 7. Gliadin exhibited better solubility, emulsifying ability and emulsifying stability, foaming ability and foaming stability than glutenin at the same pH condition. Therefore, gliadin was the major component for improving function of wheat gluten.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第23期47-51,共5页
Food Science
基金
安徽省"十一五"一期科技攻关项目(07010301018)
安徽省"十一五"二期科技攻关项目(08010302081)
