| 复合改性改善小麦面筋蛋白功能性质的研究 |
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| 引用本文： | 韩卓,潘丽军,姜绍通.复合改性改善小麦面筋蛋白功能性质的研究[J].包装与食品机械,2007,25(5):14-17. |
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| 作者姓名： | 韩卓 潘丽军 姜绍通 |
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| 作者单位： | 合肥工业大学生物与食品工程学院,合肥,230009;合肥工业大学生物与食品工程学院,合肥,230009;合肥工业大学生物与食品工程学院,合肥,230009 |
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| 摘 要： | 采用琥珀酰化和中性蛋白酶水解相结合的方法对小麦面筋蛋白进行复合改性,探讨了酰化剂用量、酰化温度、酶浓度及水解时间四个因素对改性面筋蛋白的功能特性的影响,利用正交试验得到改善功能性的最佳工艺条件为:酰化剂用量10%,酰化温度40℃,酶浓度0.6%,水解时间2h。最佳条件处理后的面筋蛋白溶解度为71.07%,乳化性为52.76,乳化稳定性为50.92%,起泡性为134mL,泡沫稳定性为32mL。
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| 关 键 词： | 小麦面筋蛋白 蛋白酶水解 琥珀酰化 复合改性 |
| 文章编号： | 1005-1295（2007）05-0014-04 |
| 修稿时间： | 2007-06-01 |
A Study on Improving Functionalities of Vital Wheat Gluten by Compound Modification |
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| HAN Zhuo,PAN Li-jun,JIANG Shao-tong.A Study on Improving Functionalities of Vital Wheat Gluten by Compound Modification[J].Packaging and Food Machinery,2007,25(5):14-17. |
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| Authors: | HAN Zhuo PAN Li-jun JIANG Shao-tong |
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| Affiliation: | School of Biotechnology and Food Engineering, Hefei University of Technology, Heifei 230009, China |
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| Abstract: | Enzymatic hydrolysis and succinylation was compound to modify vital wheat gluten.We studied the influence of anhydride usage,temperature, enzyme concentration and hydrolysis time to the functionality of product. The orthogonal experiments show that the optimum condition are:anhydride usage=10%, temperature =40℃, enzyme concentration=0.6%,hydrolysis time=2h.At this condition, the solubility can reach 71.07%, emulsion ability and emulsion stability can reach 52.76% and 50.76%,forming capacity and form stability can reach 134ml and 32ml. |
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| Keywords: | vital wheat gluten protease hydrolysis succinylation compound modification |
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