| 面筋蛋白溶解性的研究 |
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| 引用本文： | 李慧静,钟洁明,徐立强,高丽.面筋蛋白溶解性的研究[J].西部粮油科技,2007,32(1):86-89. |
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| 作者姓名： | 李慧静 钟洁明 徐立强 高丽 |
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| 作者单位： | 河北农业大学食品科技学院 河北保定071001(李慧静，徐立强，高丽)，河南工业大学 郑州450052(钟洁明) |
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| 摘 要： | 面筋蛋白主要由麦醇溶蛋白和麦谷蛋白组成,它们赋予小麦面团一系列功能特性,并在食品工业上得到了很好地应用,但面筋蛋白的溶解性差,影响了它的应用效果和范围,这正是谷物学家面临的一大难题:在分析了面筋蛋白的热力学基础上探讨了用物理法和化学法对改善面筋蛋白溶解性的影响。
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| 关 键 词： | 面筋蛋白 热力学基础 溶解性 物理法 化方法 |
| 文章编号： | 1007-6395（2007）01-0086-03 |
| 修稿时间： | 2006-06-20 |
Study on the Solubility of Gluten |
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| LI Hui-jing,ZHONG Jie-ming,XU Li-qiang,GAO Li.Study on the Solubility of Gluten[J].China Western Cereals & Oils Technology,2007,32(1):86-89. |
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| Authors: | LI Hui-jing ZHONG Jie-ming XU Li-qiang GAO Li |
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| Abstract: | The gluten protein mainly the protein and the wheat gluten protein is composed by wheat alcohol soluble protein,they entrust with the wheat flour dough a series of functions characteristic,and obtained in the food industry has applied well,but the gluten protein solubility was bad,has affected its application effect and the scope,this was precisely a big difficult problem which the grain scientist faced: in analyzed in the gluten protein thermodynamics foundation to discuss to improve the gluten protein soluble influence with the physical and the chemical method. |
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| Keywords: | gluten thermodynamic basis solubility physical method chemical method |
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