| 去酰胺作用对谷朊粉功能特性影响研究 |
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| 引用本文： | 李瑜,庞凌云,乔明武.去酰胺作用对谷朊粉功能特性影响研究[J].粮食与油脂,2007(6):26-27. |
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| 作者姓名： | 李瑜 庞凌云 乔明武 |
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| 作者单位： | 河南农业大学食品科学技术学院,河南郑州,450002 |
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| 摘 要： | 该研究采用盐酸改性谷朊粉,探讨盐酸浓度、反应温度、反应时间对去酰胺样品乳化性、溶解性影响。结果表明,去酰胺作用使谷朊粉功能性质显著改善,可使原谷朊粉乳化性、溶解性都有极大提高。
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| 关 键 词： | 谷朊粉 去酰胺 谷朊粉改性 |
| 文章编号： | 1008-9578（2007）06-0026-02 |
| 修稿时间： | 2007-05-09 |
Effect of deamidatation on functions of gluten |
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| LI Yu,PANG Ling-yun,QIAO Ming-wu.Effect of deamidatation on functions of gluten[J].Cereals & Oils,2007(6):26-27. |
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| Authors: | LI Yu PANG Ling-yun QIAO Ming-wu |
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| Affiliation: | College of Food Science and Technology,Henan Agricultural Uulversity,Henan Zhengzhou 450002,China |
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| Abstract: | Hydrochloric acid was used to modify the gluten in this paper. Three factors including reaction concentration of the hydrochloric acid, reaction temperature and reaction time were studied. After modification the emulsifying activity, solubility are improved much. |
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| Keywords: | gluten deamidatation modification of gluten |
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