摘要
以自制的小麦面筋蛋白为原料,采用壳聚糖与醋酸共同作用改善小麦面筋蛋白的溶解性能.确定最佳工艺条件为:醋酸pH值为3、壳聚糖添加量为0.1%(占小麦面筋蛋白干基的质量,W/W)、加热温度为70℃、搅拌时间为50 min.在此奈件下,小麦面筋蛋白的溶解度由原来的0.35 g/L提高到了7.69 g/L.此外,红外光谱分析表明,在壳聚糖添加量为0.1%时,壳聚糖对面筋蛋白产生的仅仅是物理作用而不是化学接枝作用.
In this paper,we studied the solubility improvement of self-made wheat gluten through the combined action of chitosan and acetic acid.The optimum process conditions were as follows：acetic acid pH 3,chitosan mass accounting for 0.1%the dry basis mass of wheat gluten,heating temperature 70℃,and stirring time 50 min.Under the optimum conditions,the solubility of wheat gluten was improved from 0.35 g/L to 7.69 g/L. In addition,infrared spectroscopic analysis showed that the chitosan only played the physical role instead of the chemical grafting role in improving the solubility of wheat gluten when 0.1%chitosan was added.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2012年第5期15-20,共6页
Journal of Henan University of Technology：Natural Science Edition
基金
国家自然科学基金(20976036)
"十二五"国家科技支撑计划(2012BAD37B00)
河南省利技攻关基金(072102270023)
广东省科技计划项目(2010B050600003
2010B031700014)
