摘要
以谷朊粉为原料,通过控制不同的反应条件进行单因素试验和正交试验,确定谷朊粉中麦谷蛋白提取的最佳工艺条件,并对其组分进行分析研究。结果表明:0.07mol/L的NaOH溶液,固液比1∶20(m∶V),提取时间3h,提取温度30℃的条件是谷朊粉中麦谷蛋白提取的最佳条件,在该条件下谷朊粉中的麦谷蛋白指数为87.2,经差示扫描量热仪(DSC)分析该蛋白的变性温度为68.13℃。
Wheat gluten is byproduct of wheat starch production. Wheat Gluten as raw material, through controlling of different reac tion conditions of the single factor experiment and orthogonal experiment, the best process conditions of the extraction of glutenin from wheat gluten were determined, and the components were analyzed. The results showed the optimal extraction conditions were as fol lowed.. NaOH solution 0.07 mol/L, solid-liquid ratio （wheat gluten： alkali solution） 1 ： 20（m： V） , extraction time 3h, extraction temperature 30 ℃. In this condition, the wheat glutenin index reached 87.2 with denaturation temperature 68.13 ℃ by differential scanning calorimeter （DSC） analysis of this protein.
出处
《食品与机械》
CSCD
北大核心
2014年第1期220-223,共4页
Food and Machinery
关键词
谷朊粉
麦谷蛋白
碱法提取
变性温度
wheat gluten
glutenin
alkaline extraction
denaturation temperature
