| 小麦面筋蛋白脱酰胺改性研究进展 |
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| 引用本文： | 李小艳, 李高阳, 任国谱. 小麦面筋蛋白脱酰胺改性研究进展[J]. 食品工业科技, 2014, (08): 390-393. DOI: 10.13386/j.issn1002-0306.2014.08.081 |
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| 作者姓名： | 李小艳 李高阳 任国谱 |
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| 摘 要： | 对国内外小麦面筋蛋白的研究现状、面筋蛋白改性的意义和面筋蛋白脱酰胺改性的具体方法进行了阐述,对小麦面筋蛋白脱酰胺改性的应用和发展前景作出了展望。
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| 关 键 词： | 小麦面筋蛋白 脱酰胺改性 进展 |
| 收稿时间： | 2013-08-19 |
Reasearch progress in the deamidation of wheat Gluten |
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| LI Xiao-yan, LI Gao-yang, REN Guo-pu. Reasearch progress in the deamidation of wheat Gluten[J]. Science and Technology of Food Industry, 2014, (08): 390-393. DOI: 10.13386/j.issn1002-0306.2014.08.081 |
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| Authors: | LI Xiao-yan LI Gao-yang REN Guo-pu |
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| Affiliation: | 1.Central South University of Forestry and Technology College of food science and Engineering;2.Hunan Provincial Research Institute of Agricultural Product Processing |
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| Abstract: | Deamidation is an important means of wheat gluten modification. The latest research situation both in China and abroad was reviewed in this paper. The meaning of deamidation and its main methods were also summarized. At last, the application and the development of wheat gluten were presented. |
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| Keywords: | wheat gluten deamidation advance |
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