摘要
小麦面筋蛋白是生产小麦淀粉时副产品,具有价格低廉、产量大等特点。小麦面筋蛋白因分子量大、结构复杂、溶解性低而使其应用受限,因此在认识小麦面筋蛋白结构基础上,研究其结构及性能方面改性方法,对拓宽小麦面筋蛋白应用和缓解小麦过饱和问题都大有裨益。
wheat gluten, a by-product of wheat starch industry, is available in large amount and at relatively low cost. Due to the large molecular weight and complicated structure and relatively low solubility, the application of wheat gluten was restricted. It is very necessary to know the structure of wheat gluten and research on the modification of structure and intrinsic properties. This also is good for enlarging the application of gluten and smoothing wheat overstock problem.
出处
《粮食与油脂》
北大核心
2010年第9期1-3,共3页
Cereals & Oils
关键词
小麦
面筋蛋白
蛋白改性
wheat
gluten
protein modification
