摘要
本研究采用中性蛋白酶水解小麦面筋蛋白 ,对酶解物的功能性质进行了系统研究 .实验表明 ,酶解后的小麦面筋蛋白的溶解度。
Neutrase is used to hydrolyze the wheat gluten.The functional properties of hydrolysates are studied systematically.The results showed that after hydrolysis the solubility,emulsifying and foaming capacity of wheat gluten are improved a lot.
