摘要
采用酸法对小麦面筋蛋白进行了去酰胺改性,实验得出最佳工艺条件为:盐酸浓度0.3mol/L,物料比12.5g/100ml,反应时间5h,反应温度65℃。经改性后的面筋蛋白的溶解度和乳化性均有很大的提高。
Wheat gluten was deamidated by hydrochloric acid. The experiments showed that the optimal conditions were:the concentration of HCl 0.3mol/L,wheat gluten 12.5g/100ml, reaction time 5h and temperature 65℃.After deamidation, thesolubility and emulsifying activity of wheat gluten were improved greatly.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2003年第12期47-49,共3页
Food Science
