小麦面筋蛋白酶法改性研究

The modification of wheat gluten by enzymatic hydrolysis

本研究采用中性蛋白酶水解小麦面筋蛋白,就几种因素对水解程度的影响、酶解条件及酶解物的功能性质进行了系统研究,并分析了酶解前后巯基含量的变化,酶解后的小麦面筋蛋白功能性质显著提高。

Neutrase is used to modify the gluten in this paper. The influencing factors of D.H. (Degree of Hydrolysis)、conditions of enzymatic hydrolysis and functionality of hydrolysates are studied, and thiol groups are analysed in enzymatic hydrolysis, the functional properties of gluten after hydrolysis are more improved.