| 小麦面筋蛋白组成、结构和功能特性 |
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| 引用本文： | 王亚平,安艳霞. 小麦面筋蛋白组成、结构和功能特性[J]. 粮食与油脂, 2011, 0(1) |
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| 作者姓名： | 王亚平 安艳霞 |
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| 作者单位： | 郑州职业技术学院,河南郑州,450121 |
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| 摘 要： | 小麦面筋蛋白(俗称谷朊粉)主要由麦醇溶蛋白和麦谷蛋白组成,其蛋白组成和结构是影响小麦面团特性和烘焙品质重要因素。该文对小麦面筋蛋白组成、结构进行综述,以更清楚了解其结构对功能性影响。
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| 关 键 词： | 小麦面筋蛋白 醇溶蛋白 麦谷蛋白 |
The composition, structure and functional properties of wheat gluten protein |
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| WANG Ya-ping,AN Yan-xia. The composition, structure and functional properties of wheat gluten protein[J]. Cereals & Oils, 2011, 0(1) |
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| Authors: | WANG Ya-ping AN Yan-xia |
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| Affiliation: | WANG Ya-ping,AN Yan-xia (Zhengzhou Vocational and Technical College,Zhengzhou 450121,China) |
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| Abstract: | The composition and structure of wheat gluten protein,which mainly contains the gliadin and glutenin protein,effect on the dough properties and baking quality. It introduced the composition,structure and functional properties of wheat gluten protein in this paper. |
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| Keywords: | wheat gluten protein gliadin glutenin |
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