摘要
本文用不同浓度的感胶离子序列中性钠盐溶液洗制面筋 ,研究各面筋在去离子水中的溶解度变化情况 ,指出面筋蛋白的溶解度与感胶离子序列盐的类型和浓度有关 ,并对此规律给予了理论解释。
Flour was treated to prepare gluten proteins using various lyotropic anion series of neutral sodium salt solutions.The changes of wet gluten solubility in distilled deionized water (DDW) were studied.The results showed the solubility of gluten was related to the type and concentration of lytropic anion series of neutral sodium salt solutions.The fact is explained in theory.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2002年第4期32-34,共3页
Journal of the Chinese Cereals and Oils Association
关键词
感胶离子序列盐
面筋蛋白
溶解性
lyotropic anion series,wheat gluten protein,solubility
