小麦面筋蛋白乳化性改性研究

Study on the Emulsification Modification of Wheat Gluten

综述了小麦面筋蛋白的乳化性,分别介绍了物理改性、化学改性、生物酶改性、基因工程改性以及复合改性几种改性方法,指出不同的改性方法均对小麦面筋蛋白的功能特性有较大程度的改变。

The emulsification prosperities of wheat gluten were summarized,including physical modification,chemical modification,enzymatic modification,genetic modification and compound modification methods.It was pointed out that the functional properties of wheat gluten were improved greatly by different modification methods.