| 葡萄糖氧化酶与溴酸钾对小麦粉蛋白改性的初步研究 |
| |
| 引用本文： | 王学东,李庆龙,张声华,夏文水,程韩英,牛再兴. 葡萄糖氧化酶与溴酸钾对小麦粉蛋白改性的初步研究[J]. 食品科学, 2006, 27(1): 86-89 |
| |
| 作者姓名： | 王学东 李庆龙 张声华 夏文水 程韩英 牛再兴 |
| |
| 作者单位： | 武汉工业学院食品科学与工程学院； 华中农业大学食品科技学院 |
| |
| 摘 要： | 研究了葡萄糖氧化酶(GOD)和溴酸钾对小麦粉蛋白中巯基的影响,同时测定了清蛋白、球蛋白、麦谷蛋白、麦胶蛋白提取率的变化及面筋蛋白中氨基酸的组成变化。结果表明,葡萄糖氧化酶对小麦粉中蛋白质的改性作用较溴酸钾速度快且作用强烈,同时,过量的葡萄糖氧化酶可能会造成氧化过度。
|
| 关 键 词： | 葡萄糖氧化酶 溴酸钾 小麦粉蛋白 改性 |
| 文章编号： | 1002-6630（2006）01-0086-04 |
| 收稿时间： | 2004-11-30 |
| 修稿时间： | 2004-11-30 |
Primary Study on Glucose Oxidase and Potassium Bromate on Denaturing Wheat Flour Protein |
| |
| WANG Xue-dong,LI Qing-long,ZHANG Sheng-hua,XIA Wen-shui,CHENG Han-ying,NIU Zai-xing. Primary Study on Glucose Oxidase and Potassium Bromate on Denaturing Wheat Flour Protein[J]. Food Science, 2006, 27(1): 86-89 |
| |
| Authors: | WANG Xue-dong LI Qing-long ZHANG Sheng-hua XIA Wen-shui CHENG Han-ying NIU Zai-xing |
| |
| Affiliation: | 1.College of Food Science and Technology, Wuhan Polytechnic University; 2.College of Food Science and Technology, Huazhong Agricultural University. |
| |
| Abstract: | The influence of the glucose oxidase (GOD) and potassium bromate on the -SH in wheat flour protein was studied. The variation of the extract content of albumin, globulin, gliadin, glutenin in wheat flour and the composition change of the amino acid in gluten protein was aslo investigated. The results indicated that compared with potassium bromate, GOD has a strong effect on denaturing the wheat flour protein and in addition, excessive GOD might result in overoxidation. |
| |
| Keywords: | GOD potassium bromate wheat flour protein denaturing |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
| 点击此处可从《食品科学》浏览原始摘要信息 |
|
点击此处可从《食品科学》下载全文 |
|
