摘要
小麦面筋蛋白来源广泛,价格低廉,是良好的植物蛋白资源。综述了小麦面筋蛋白的改性技术,分别介绍了物理方法、化学方法、生物酶法以及基因工程法,不同的改性方法对小麦面筋蛋白的功能特性均有了较大程度的改变。对不同的改性方法的优缺点也做了简要描述。从国内外的研究情况来看小麦面筋蛋白的应用前景是十分广阔的。
This article introduced the development of modification technologies of wheat mucedin including physical, chemical, enzymatic and genetic engineering methods. The functional properties of wheat protein are improved greatly by wheat protein＇s modifications, and wheat protein＇s modification also exits some problems, which was pointed out in this text. As whole as a word, the prospect of wheat mucedin is still filled with confidition.
出处
《食品科技》
CAS
北大核心
2007年第8期81-84,共4页
Food Science and Technology
关键词
小麦面筋蛋白
改性技术
研究
wheat gluten
modification technology
research
