摘要
小麦面筋蛋白俗称谷朊粉。吸水以后可以形成具有一定网络结构的面筋体,并且容易制备,价格低廉,产量大。主要从面筋蛋白的概念、组成、结构及功能特性进行了描述,并对面筋蛋白产业化应用领域及应用前景进行了分析。
Wheat gluten is commonly known as gluten.After absorbing water,a gluten body having a certain network structure can be formed,and it is easy to prepare,and the price is low and the yield is large.This paper mainly describes the concept,composition,structure and functional properties of gluten protein,and analyzes the application fields and application prospects of gluten protein industrialization.
作者
张国治
王慧洁
刘忠思
方百谦
ZHANG Guozhi;WANG Huijie;LIU Zhongsi;FANG baiqian(College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,China;Luohe Pingping Food Co.,Ltd.,Luohe 462000 Henan,China;Zhengzhou Tuoyang Industrial Co.,Ltd.,Zhengzhou 450001,China)
出处
《粮食加工》
2019年第3期1-4,共4页
Grain Processing
关键词
面筋蛋白
网络结构
应用
gluten protein
network structure
application
