| 感胶离子序列盐对面筋蛋白溶解性的影响 |
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| 引用本文： | 金华丽,张玉军,钟洁明. 感胶离子序列盐对面筋蛋白溶解性的影响[J]. 中国粮油学报, 2002, 17(4): 32-34 |
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| 作者姓名： | 金华丽 张玉军 钟洁明 |
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| 作者单位： | 郑州工程学院,郑州,450052 |
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| 摘 要： | 本文用不同浓度的感胶离子序列中性钠盐溶液洗制面筋，研究各面筋在去离子水中的溶解度变化情况，指出面筋蛋白的溶解度与感胶离子序列盐的类型和浓度有关，并对此规律给予了理论解释。
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| 关 键 词： | 感胶离子序列盐 面筋蛋白 溶解性 |
The Efect of Lytropic Anion Series Salt on the Solubility of Gluten Protein |
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| Jin Huali Zhang Yujun Zhong Jieming. The Efect of Lytropic Anion Series Salt on the Solubility of Gluten Protein[J]. Journal of the Chinese Cereals and Oils Association, 2002, 17(4): 32-34 |
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| Authors: | Jin Huali Zhang Yujun Zhong Jieming |
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| Affiliation: | Zhengzhou Institute of Technology 450052 |
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| Abstract: | Flour was treated to prepare gluten proteins using various lyotropic anion series of neutral sodium salt solutions.The changes of wet gluten solubility in distilled deionized water (DDW) were studied.The results showed the solubility of gluten was related to the type and concentration of lytropic anion series of neutral sodium salt solutions.The fact is explained in theory. |
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| Keywords: | lyotropic anion series wheat gluten protein solubility |
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