小麦谷朊蛋白的改性研究及其在食品工业中的应用

Modification of Wheat Gluten and Its Application in Food Industry

小麦谷朊蛋白具有量大价廉、蛋白质含量高、风味特性好、氨基酸组成齐全等特点,在食品工业中发挥着重要作用。但由于小麦谷朊蛋白结构的原因使其溶解性、乳化性及乳化稳定性等较差,限制了谷朊蛋白在食品加工中的应用。为提高其加工性能,常进行改性处理,本文介绍了小麦谷朊蛋白的改性方法及其在食品工业中的应用。

Wheat gluten has the characteristics of large quantity,low price,high protein content,good flavor and complete amino acid composition and plays an important role in food industry.However,due to the poor solubility,emulsifying property and emulsifying stability of wheat gluten,the application of wheat gluten in food processing is limited.In order to improve its processing performance,modification is often carried out.The modification method of wheat gluten and its application in food industry are introduced in this paper.