摘要
主要研究了磷酸化—酶法复合方法改性小麦面筋蛋白,得到改性小麦面筋蛋白的最佳工艺条件为:小麦面筋蛋白添加量6%,三聚磷酸钠添加量2.5%,中性蛋白酶添加量0.08%,温度30℃,酸解pH值9;以复合改性小麦面筋蛋白膜的阻水性和消化率为考察指标,经初步研究得到制备可食性膜的较好工艺条件为:小麦面筋蛋白添加量7%,三聚磷酸钠添加量2.5%,中性蛋白酶添加量0.05%,温度30℃,酸解pH值10.5。
Phosphorylation-enzyme multiple modification were used to modify WGP to improve the solubility. The optimum condition of multiple modification were： WGP was 6%, STP was 2.5%, enzyme was 0.08%, temperature was 30℃ and pH was 9. The modification WGP film was tested digestible. When preventing moisture was 376.30 and digestibility was 53.81%, the optimum condition were： WGP was 7%, STP was 2.5% and enzyme was 0.05%, temperature was 30 ℃ and pH was 10.5.
出处
《农产品加工（下）》
2006年第10期118-122,共5页
Farm Products Processing
基金
安徽省"十五"二期攻关项目(04013021)
关键词
小麦面筋蛋白
复合改性
溶解度
阻水性
消化率
wheat gluten
complex modification
solubility
preventing moisture
digestibility
