| 谷朊粉改性研究进展 |
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| 引用本文： | 王章存,康艳玲,聂卉. 谷朊粉改性研究进展[J]. 粮油食品科技, 2006, 14(5): 14-15 |
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| 作者姓名： | 王章存 康艳玲 聂卉 |
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| 作者单位： | 郑州轻工业学院食品与生物工程学院,河南,郑州450002;郑州轻工业学院食品与生物工程学院,河南,郑州450002;郑州轻工业学院食品与生物工程学院,河南,郑州450002 |
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| 摘 要： | 谷朊粉是一种营养丰富的植物蛋白资源,其特有功能性质在食品生产中具有广泛用途.通过一定生物化学手段改性,可大大拓宽谷朊粉应用范围.主要综述近年来有关谷朊粉物理、化学、酶法和基因工程改性方面的研究进展.
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| 关 键 词： | 谷朊粉 改性 功能性质 |
| 文章编号： | 1007-7561(2006)05-14-02 |
| 修稿时间： | 2006-06-12 |
Reviews on modification of wheat gluten |
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| Zhang-cun,KANG Yan-ling,NIE Hui. Reviews on modification of wheat gluten[J]. Science and Technology of Cereals,Oils and Foods, 2006, 14(5): 14-15 |
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| Authors: | Zhang-cun KANG Yan-ling NIE Hui |
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| Abstract: | Wheat gluten is a kind of vegetable protein with high nutritional value.It was widely used in food industry because of its special functional properties.Appropriate modifications of biochemical properties of wheat glutens could enlarge its application.In this paper,the progress of the modification of gluten with physical,chemical,enzymatic,genetic methods was reviewed and the effect too. |
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| Keywords: | wheat gluten modification functional property |
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