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小麦水不溶性戊聚糖对面筋形成及品质影响的研究 被引量：11

Effect of Water Unextractable Pentosans on gluten Formation and Properties
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摘要 采用改进的面筋测定仪系统地研究小麦水不溶性戊聚糖对面筋形成及品质的影响。结果表明 :小麦水不溶性戊聚糖不仅降低面筋产率 ,而且影响面筋成分及品质。延长和面时间及增加和面加水量在很大程度上克服其对面筋产率的负作用 ,但不能完全消除其负作用。添加木聚糖酶可增加面筋产率 。 A modified glutomatic system was used to study the effect of water unextractable pentosans on gluten formation and properties. The results showed that water unextractable pentosans not only have a negative effect on gluten yield, but also affect gluten composition and properties. The negative effect of water unextractable pentosans on gluten yield could be compensated for to a large extent,but not completely, by increasing mixing time and mixing water. Adding xylanase can increase gluten yield and effectively improve gluten properties.
作者 王明伟 Hamer R J Vliet T V
机构地区 武汉工业学院 荷兰瓦赫宁根大学
出处 《粮食与饲料工业》 CAS 2002年第6期40-42,共3页 Cereal & Feed Industry
关键词 小麦 水不溶性戊聚糖 面筋形成 产率 品质 water unextractable pentosan gluten yield property
分类号 TS211 [轻工技术与工程—粮食、油脂及植物蛋白工程]
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参考文献9

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同被引文献155

引证文献11

二级引证文献54

粮食与饲料工业
2002年 第6期

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