| 水溶性小麦蛋白制备工艺研究 |
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| 引用本文： | 程辉,黄河龙,谢小勇. 水溶性小麦蛋白制备工艺研究[J]. 粮食与油脂, 2008, 0(8) |
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| 作者姓名： | 程辉 黄河龙 谢小勇 |
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| 作者单位： | 1. 河南天冠燃料乙醇有限公司,河南郑州,473000
2. 上海天之冠可再生能源有限公司,上海,201203 |
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| 摘 要： | 水溶性小麦蛋白系以谷朊粉为原料,经复水、预处理、酶水解和干燥所得产品。加酶量为1350U/g干物质,反应温度55℃;所得产品蛋白质含量为75.1%,氮溶解指数(NSI)为95.5%,乳化能力(EC)为1.2,乳化稳定性(ES)为84.6%。
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| 关 键 词： | 水溶性小麦蛋白 谷朊粉 小麦 |
Manufacture of soluble wheat gluten |
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| CHENG Hui,HUANG He-long,XIE Xiao-yong. Manufacture of soluble wheat gluten[J]. Cereals & Oils, 2008, 0(8) |
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| Authors: | CHENG Hui HUANG He-long XIE Xiao-yong |
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| Abstract: | The manufacture of soluble wheat gluten was studied,a productive craft flow was developed: the wet wheat gluten was milled and hydrolyzed with alkali proteinase,ratio of proteinase and gluten 1350U/g,reaction temperature 550"C ,the hydrolysis degree was 2.0%.Results showed the content of protein of the production was 75.1%,nitrogen soluble index(NSI)was 95.5%,emulsficaton capacity (EC)was 1.2,and emulsficaton stability(ES)was 84.6%. |
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| Keywords: | soluble wheat gluten gluten wheat |
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