摘要
综述了小麦面筋蛋白的组成、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,不同的改性方法对小麦面筋蛋白的功能特性均有了较大程度的改变。
The composition and emnlsifiable property of wheat Gluten was reviewed.The development of modification technologies of wheat gluten including physical modification,chemical modification,enzymatic modification,genetic engeering modification and compound modification methods were introduced.The properties of wheat protein were improved greatly by modifications.
出处
《湖北农业科学》
北大核心
2011年第6期1088-1090,共3页
Hubei Agricultural Sciences
基金
河南省科技厅基础与前沿技术研究项目(072300430240)
