摘要
小麦面筋蛋白化学改性的主要方法有磷酸化改性、酰化改性、脱酰胺改性、糖基化改性。经化学改性后,小麦面筋蛋白的溶解性、乳化性和起泡性等功能特性得到改善,从而拓宽了面筋蛋白的应用范围和领域。
The key approaches for chemical modification of wheat gluten,as well as their principles, were viewed in this paper. After modification, the functional properties, such as solubility, emulsifying activity and foaming capability were improved, which would broaden the application of wheat gluten.
出处
《粮食加工》
2006年第6期56-58,共3页
Grain Processing
关键词
小麦面筋蛋白
化学改性
功能性质
wheat gluten
chemical modification
functional property
