| 小麦面筋蛋白特性及其应用 |
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| 引用本文： | 孔祥珍,周惠明. 小麦面筋蛋白特性及其应用[J]. 粮食与油脂, 2004, 0(11): 14-15 |
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| 作者姓名： | 孔祥珍 周惠明 |
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| 作者单位： | 江南大学食品学院,江苏无锡,214036;江南大学食品学院,江苏无锡,214036 |
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| 摘 要： | 该文介绍小麦面筋蛋白化学组成及特性,并总结其在食品、饲料及非食品行业应用。
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| 关 键 词： | 面筋蛋白 谷朊粉 特性 应用 |
| 文章编号： | 1008-9578(2004)11-0014-02 |
The Properties and Applications of Wheat Gluten Protein |
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| KONG Xiang-zhen,ZHOU Hui-ming School of Food Science and Technology,Southern Yangtze University,Jiangshu Wuxi ,China. The Properties and Applications of Wheat Gluten Protein[J]. Cereals & Oils, 2004, 0(11): 14-15 |
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| Authors: | KONG Xiang-zhen ZHOU Hui-ming School of Food Science Technology Southern Yangtze University Jiangshu Wuxi China |
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| Affiliation: | KONG Xiang-zhen,ZHOU Hui-ming School of Food Science and Technology,Southern Yangtze University,Jiangshu Wuxi 214036,China |
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| Abstract: | This paper introduces the composition and properties of wheat gluten and summarized itsapplications in food, feed and non-food industry. |
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| Keywords: | wheat gluten protein property application |
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