微波处理改善谷朊粉粘性研究

Study on the Viscosity Improvement of Vital Wheat Gluten by Microwave Treatment

探讨了微波处理对谷朊粉粘性的影响。结果表明:微波处理明显地改善了谷朊粉的粘性,通过单因素及正交实验,得到微波处理提高谷朊粉粘性的最佳条件为:谷朊粉浓度为0.1g/ml、pH值为4、加热时间为120s和微波功率为630W,此条件下的粘性为9.20mPa·s;诸因素对改善粘性的重要性依次为:pH值、谷朊粉浓度、微波处理时间、微波功率,通过方差分析显示谷朊粉浓度和pH值对粘性的影响最为显著。

The effect of microwave treatment on the viscosity of vital wheat gluten was studied, and the improvement in the viscosity of vital wheat gluten by microwave treatment was found. Through single and orthogonal tests, the optimum conditions obtained for the treatment were: gluten concentration 10.0%, pH 4.0, treatment time 120 s, microwave power 630 W. The viscosity of the vital wheat gluten treated under such conditions was 9.20 mPa·s. The importance sequence of these factors was like this: pH value>gluten concentration> treatment time>microwave power. By means of variance analysis it was indicated that the concentration of vital wheat gluten and pH value were the two most significant factors for gluten viscosity.