摘要
小麦面筋蛋白是丰富的蛋白质资源之一,挤压处理是小麦面筋蛋白常见的改性方式之一。研究小麦面筋蛋白在挤压过程中的构象变化和功能特性的影响机理,对促进小麦面筋蛋白类产品加工的创新开发具有重要意义。该文从小麦面筋蛋白的组成和功能出发,分析挤压处理中挤压剪切力、挤压温度和调制剂的添加对面筋蛋白构象变化和功能特性变化规律,为面筋蛋白的开发利用提供参考。
Wheat gluten is an abundant protein resource,and extrusion treatment is a common modification method of wheat gluten.Thus,it is significant to study the impact mechanism underlying the conformational changes and functional properties of wheat gluten during extrusion and promote the innovative development of wheat gluten processing.Based on the composition and function of wheat gluten,this paper analyzed the con-formational changes and functional properties of wheat gluten during extrusion from extrusion shear force,ex-trusion temperature and regulating agent,which provided reference for the development and utilization of wheat gluten.
作者
郭远
翟晓娜
裴海生
江利华
李媛媛
GUO Yuan;ZHAI Xiaona;PEI Haisheng;JIANG Lihua;LI Yuanyuan(Academy of Agricultural Planning&Engineering,Ministry of Agriculture and Rural Affairs,Beijing 100125,China;Key Laboratory of Agro-Products Primary Processing,Academy of Agricultural Planning and Engineering,Ministry of Agriculture and Rural Affairs,Beijing 100121,China;School of Life Sciences and Food Engineering,Hebei University of Engineering,Handan 056038,Hebei,China)
出处
《食品研究与开发》
CAS
2024年第7期210-216,共7页
Food Research and Development
基金
农业农村部农产品加工装备重点实验室开放课题(KLAPPE 2022⁃01)
农业农村部规划设计研究院“农规英才计划”项目(QNYC⁃2021⁃10)。
关键词
挤压处理
小麦面筋蛋白
构象变化
功能特性
调制剂
extrusion treatment
wheat gluten
conformational changes
functional properties
regulating agent
