| 谷朊粉提取关键因素及工艺优化的研究 |
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| 引用本文： | 田启梅,方颂平.谷朊粉提取关键因素及工艺优化的研究[J].粮食与饲料工业,2019(7):18-20. |
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| 作者姓名： | 田启梅 方颂平 |
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| 作者单位： | 安徽瑞福祥食品有限公司;亳州学院生物与食品工程系 |
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| 摘 要： | 为提高从小麦粉中提取谷朊粉的产率,分别研究了氯化钠、熟化时间、熟化温度、液料比对谷朊粉提取的影响。结果表明,面团熟化是影响谷朊粉产率的关键因素,面团熟化最佳时间为30min,最佳温度35℃,加水量55%,此时谷朊粉产率可达11.5%。
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| 关 键 词： | 谷朊粉 得率 湿面筋 熟化 蛋白质 |
Study on the key factors and the process optimization of the extraction of wheat gluten |
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| TIAN Qi-mei,FANG Song-ping.Study on the key factors and the process optimization of the extraction of wheat gluten[J].Cereal & Feed Industry,2019(7):18-20. |
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| Authors: | TIAN Qi-mei FANG Song-ping |
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| Affiliation: | (Anhui Ruifuxiang Food Co,Ltd.,Bozhou 236800,China;Department of Biology and Food Engineering,Bozhou University,Bozhou 236800,China) |
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| Abstract: | In order to improve the yield of wheat gluten extracted from wheat flour,the effects of sodium chloride,ripening time,ripening temperature and ratio of liquid to grain were studied.The results showed that the ripening of dough was the key factor affecting the yield of wheat gluten.The optimum ripening time of dough was 30 min,the optimum temperature was 35℃,and the yield of wheat gluten could reached 11.5% when 55% water was added. |
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| Keywords: | wheat gluten extraction rate wet gluten ripening protein |
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