琥珀酰化度大小对改性小麦面筋蛋白性质影响的研究

本文采用琥珀酸酐对小麦面筋蛋白进行酰化改性，讨论了琥珀酰化度大小对面筋蛋白的溶解性、乳化性、乳化稳定性、起泡性和起泡稳定性影响，并对最佳改性条件下改性小麦面筋蛋白进行了在面条加工中的应用研究。结果表明：琥珀酰化度为66．1％时改性效果最好，改性面筋蛋白的溶解度、乳化及乳化稳定性、起泡及起泡稳定性分别为5．09mg／ml，56．8％，56．4％，44．8％，25％；利用最佳改性条件下的琥珀酰化面筋蛋白生产面条，面条的综合性能均比未改性的面筋蛋白品质高。

Research of the Influence of the Extent of Succinylation on Wheat Gluten Modified by Succinic Anhydride

In this article, wheat gluten was modified by the succinic anhydride.The influence of the extent of succinylation on solubility, emulsifying activity, emulsifying stability, foaming capacity and foaming stability was discussed. Finally, the modified wheat gluten in the optimum condition was used in the noodle. The result shows that the optimum extent of succinylation of wheat gluten is 66.1%; solubility, emulsifying activity, emulsifying stability, foaming capacity and foaming stability is 5.09mg/ml, 56.8%, 56.4%, 44.8%, 25%, respectively. Compared with the usual wheat gluten, the quality of the noodle made with the succinylated wheat gluten is better.