摘要
利用盐酸处理改善谷朊粉的溶解度、乳化性、起泡性等理化性质,研究盐酸与谷朊粉的相对浓度、反应温度、反应时间、盐酸浓度对谷朊粉理化性质的影响。结果表明,盐酸处理改良谷朊粉理化性质的最佳条件:谷朊粉质量百分比为8%,盐酸∶谷朊粉为3.5∶100(质量比),反应温度65℃。试验证明,盐酸处理对谷朊粉的溶解度、乳化性及其稳定性、起泡性及其稳定性都有显著作用。
Using hydrochloric acid treatment improves the gluten＇s physical and chemical properties of solubility,emulsification,foaming ability and etc.The effects of several physical and chemical properties were researched,of hydrochloric acid and gluten relative concentration,reaction temperature,reaction time,hydrochloric acid concentration on gluten.Test results showed that the modified gluten hydrochloric acid treatment for the optimum conditions of the physical and chemical properties were： mass content of gluten 8%,Hydrochloric acid to gluten 3.5∶100（mass）,reaction temperature 65 ℃.The experiments proved that Hydrochloric acid treatment on the gluten＇s solubility,emulsification and its stability,foaming ability are significantly.
出处
《食品与机械》
CSCD
北大核心
2012年第2期23-26,共4页
Food and Machinery
关键词
谷朊粉
盐酸处理
溶解度
乳化性
起泡性
wheat gluten
hydrochloric acid treatment
solubility
emulsifying properties
foaming properties
