摘要
通过Ellman’s试剂比色法测定添加谷朊粉的面粉蛋白质中的巯基和二硫键,同时研究了其在面团中的化学作用力,利用傅立叶变换红外光谱(FTIR)深入了解加入谷朊粉后面团的蛋白质和化学键的变化,同时讨论谷朊粉对面团吸水率、质构性质的影响。
Ellman’s reagent was used in testing the content of sulfydryl and disulfide bond in wheat gluten-wheat flour protein.The variations of chemical force were studied.FTIR showed the changes of wheat gluten-wheat flour protein and chemical bonds.The effect of wheat gluten on firmness,resilience and water absorption were also studied after wheat gluten being added into wheat flour.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第15期124-126,共3页
Science and Technology of Food Industry