摘要
综述了控制小麦面筋蛋白限制性酶水解作用的原理、改性后的面筋蛋白其水溶解性、起泡性。
This paper introduces the principle of limited enzymatic hydrolysis on controlling wheat gluten,the changes in modified gluten's functions such as solubility,foaming ability and emulsifying ability,also the application of proteases in hydrolyzing wheat gluten.
