摘要
采用盐酸改性小麦面筋蛋白 ,探讨盐酸浓度、盐酸用量、反应时间、反应温度对改性样品的乳化性和溶解性的影响 .通过正交实验 ,选择最佳工艺条件为 :0 3mol·L- 1HCl,70℃下作用于谷朊粉 30min ,盐酸用量 (mL)与谷朊粉用量 (g)之比为 5∶1 .
Hydrochloric acid was used to modify the gluten in this paper.Four factors including reaction temperature,time,concentration and the volume of the hydrochloric acid were studied.Through the orthogonal experiment,the best conditions were employed:0.3 mol·L -1 HCL,70 ℃,30 min and the volume of hydrochloric acid is five times the weight of raw material.
出处
《郑州粮食学院学报》
2000年第1期27-28,31,共3页
Journal of Zhengzhou Institute of Technology
关键词
面筋蛋白
改性
盐酸
小麦
gluten protein
modification
hydrochloric acid
