摘要
对小麦蛋白酶解物的功能性质进行了研究,结果表明,小麦蛋白酶解物在pH值为2.0~10.0内溶解度大于95%;在酸性和碱性条件下乳化性提高了3~4倍;高浓度酶解物的黏度随着pH值的变化较小;随浓度增高而变化不明显;具有较强的吸湿性;在低浓度下热稳定性较好;为小麦蛋白深加工的开发与工业化提供参考依据。
The functional properties of wheat protein hydrolyzate were studied. The results showed as follows: solubility of wheat protein hydrolyzate was above 95 % when pH values was between 2.0-10.0; emulsibility increased about 3 -4 times under acidic or alkaline condition; the viscosity of higher concentration hydrolyzate varied less with the changes of pH value, but not significant with the density increasing; the hydrolyzate had stronger hygroscopicity; thermal stability was better under low concentration, which provided references for the development and commercial production of wheat protein hydrolyzate.
出处
《粮食与饲料工业》
CAS
北大核心
2011年第7期27-30,共4页
Cereal & Feed Industry
关键词
小麦蛋白
酶解物
功能性质
wheat protein
hydrolyzate
functional properties