小麦面筋蛋白琥珀酰化改性研究

Study on Modification by Succinylation of Wheat Gluten

采用琥珀酸酐对小麦面筋蛋白进行酰化改性的研究表明 ,小麦面筋蛋白琥珀酰化的最佳反应条件为 :面筋蛋白浓度为 10 % ,反应温度为 4 0℃ ,琥珀酸酐用量为小麦面筋蛋白用量的 15 % ;琥珀酰化改性后的面筋蛋白 ,溶解度、乳化能力和起泡能力得到了提高 ,琥珀酰化小麦面筋蛋白对弱筋粉粉质特性的改善效果强于普通谷朊粉。

In this subject, succinic anhydride was used to modify the wheat gluten. The experiments show that the optimum conditions for acylation of wheat gluten are :the concentration of gluten 10%, the temperature of reaction is 40℃, the ratio of succinic anhydride to wheat gluten 15%. After succinylation, the solubility,emulsifying ability and foaming ability of wheat gluten are much improved,and its effect on intensify weak biceps flour is improved.