| 蛋白酶改性处理对小麦面筋蛋白溶解度和起泡性的影响 |
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| 引用本文： | 费国源,孙培龙.蛋白酶改性处理对小麦面筋蛋白溶解度和起泡性的影响[J].农产品加工．学刊,2009(1). |
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| 作者姓名： | 费国源 孙培龙 |
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| 作者单位： | 浙江工业大学生物与环境工程学院,浙江,杭州,310014 |
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| 摘 要： | 对小麦面筋蛋白进行蛋白酶改性,可以提高其溶解性及其他功能性质。研究了中性蛋白酶和碱性蛋白酶改性处理方式对面筋蛋白溶解性的影响。结果表明,相对于中性蛋白酶,碱性蛋白酶的水解速率更高。蛋白酶改性面筋蛋白的溶解度随着水解度的增大而增大,达到7.0mg/mL,均大于原谷朊粉,起泡性和起泡稳定性随水解度增加而降低,在水解度DH为4%时达到最大。
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| 关 键 词： | 面筋蛋白 蛋白酶 溶解度 起泡性 |
The Influences Protease Modification on Wheat Gluten Protein Solubility and Foaming Capacity |
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| Fei Guoyuan,Sun Peilong.The Influences Protease Modification on Wheat Gluten Protein Solubility and Foaming Capacity[J].Nongchanpin Jlagong.Xuekan,2009(1). |
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| Authors: | Fei Guoyuan Sun Peilong |
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| Institution: | College ofBiological and Environmental Engineering;Zhejiang University of Technology;Hangzhou;Zhejiang310014;China |
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| Abstract: | The solubility and foaming capacity of wheat gluten protein(WGP) could be improved by protease modification.The influence of neutral protease and alcalase modification on WGP was investigated in this paper.The results showed that alcalase capacity was higher than neutral protease's.The solubility of protease modified WGP increased with the increase of DH,higher than original WGP and obtained 7.0 mg/mL.The foaming properties increased at first and then decreased.The best foaming properties were obtained with... |
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| Keywords: | wheat gluten protein protease solubility foaming capacity |
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