小麦面筋蛋白改性研究进展

Recent Advances on the Research of Wheat Gluten Modification

对小麦面筋蛋白的性质及改性的研究现状进行了综述,其中包括物理改性、化学改性、酶改性和基因工程改性。小麦面筋蛋白经改性后,其溶解性、乳化性和起泡性等功能特性得到提高,从而拓宽了应用范围。本文还对小麦面筋蛋白改性今后的研究提出了新的思路。

The property of wheat gluten and the approaches for modification of wheat gluten, including physical mod-ification, chemical modification, enzymatic modification and the genetic engineering modification were reviewed in this paper. After modification, the functional property of wheat gluten, such as the solubility, emulsifying activity and foaming capacity were improved, which can broaden the application of wheat gluten. This paper also suggested a new thinking for future research of the modification of wheat gluten.