| 谷朊粉改性技术研究进展 |
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| 引用本文： | 刘延奇,郭妤薇. 谷朊粉改性技术研究进展[J]. 粮食与食品工业, 2007, 14(1): 23-26 |
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| 作者姓名： | 刘延奇 郭妤薇 |
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| 作者单位： | 郑州轻工业学院食品与生物工程学院,郑州,450002;郑州轻工业学院食品与生物工程学院,郑州,450002 |
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| 摘 要： | 综述了谷朊粉的物理、化学、酶法等改性技术的研究进展及对其乳化性的影响.
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| 关 键 词： | 谷朊粉 改性技术 乳化性 |
| 文章编号： | 1672-5026（2007）01-0023-04 |
| 收稿时间： | 2006-09-05 |
| 修稿时间： | 2006-10-10 |
Development of investigation on modification technology of vital wheat gluten |
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| Liu Yanqi,Guo Yuwei. Development of investigation on modification technology of vital wheat gluten[J]. Cereal and Food Industry, 2007, 14(1): 23-26 |
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| Authors: | Liu Yanqi Guo Yuwei |
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| Affiliation: | Zhengzhou 450002 |
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| Abstract: | The development of investigation on the modification methods of vital wheat gulten are summarized, including physics, chemistry and enzyme treatment. The effect on its emulsification is introduced. |
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| Keywords: | vital wheat gluten modification technology emulsification |
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