酶水解小麦面筋蛋白及其结构分析

Enzymatic Hydrolysis and Construction Analysis of Wheat Gluten

采用中性蛋白酶水解小麦面筋蛋白 ,重点阐述酶水解小麦面筋蛋白的水解条件及影响因素 ,对多肽和巯基含量进行测定 ,并分析了水解前后面筋蛋白结构的变化。

Neutrase is used to modify wheat gluten in this paper.The conditions of enzymatic hydrolysis and the difference of peptides, tiol groups are measured systematically. And the structural change through the enzymatic hydrolysis of wheat gluten are analysed.