小麦谷朊粉改性新技术综述
Research progress of modification new technologies for wheat gluten
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摘要: 小麦谷朊粉是一种营养丰富、来源广泛的植物性蛋白，然而其结构特性限制了小麦谷朊粉的广泛应用.改性使小麦谷朊粉溶解性、乳化性、起泡性得到较大改善，可拓宽其应用范围.基于对物理改性、化学改性和酶法改性3种小麦谷朊粉改性技术的综述，指出单一的改性方法存在一定的局限性，而复合改性将是小麦谷朊粉改性更有效的方法.Abstract: Wheat gluten was a nutritious and abundant plant protein.However,its molecular structure prevented the wide application of wheat gluten.The solubility,emulsibility and foaming properties of modified wheat gluten were much improved,which greatly expanded its application in food.The recent research progress of three kinds of modification technologies for wheat gluten was reviewed,including physical,chemical and enzymatic methods.Based on the above,it is suggested that the combined modification technologyies of meat gluten could be more effective due to the limitations of single modification technology.
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Key words:
- wheat gluten /
- modification technology /
- plant protein
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