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光量子对小麦面筋蛋白功能特性的影响

Study on Effect of Light Quantum on Functional Properties of Wheat Gluten

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【作者】 王维君车宇翔刘秀丽王昌禄周庆礼

【Author】 WANG Wei-jun;CHE Yu-xiang;LIU Xiu-li;WANG Chang-lu;ZHOU Qing-li;Science and Technology Department,Tianjin University of Science and Technology;Food Engineering and Biotechnology Institute,Tianjin University of Science and Technology;

【机构】 天津科技大学科技处天津科技大学食品工程与生物技术学院

【摘要】 系统研究光量子对小麦面筋蛋白功能性质和结构的影响,初步探讨光量子保鲜小麦面筋蛋白的作用机理。结果表明:贮藏期间,光量子处理可以有效地减缓小麦面筋蛋白的溶解度、持水性、起泡性和乳化性降低的趋势,并且可以很好地抑制持油性和乳化稳定性升高的趋势,很好地保持了面筋蛋白的功能特性。

【Abstract】 The effect of light quantum on functional propertie of wheat gluten protein was investigated and the changes on secondary structure of wheat gluten were analyzed by FTIR. The results showed that under the effect of light quantum,the increase of fat holding capacity of wheat gluten was inhibited,while the decline of water holding capacity,solubility,foaming capability,foaming stability and emulsifying properties was delayed,and the properties of wheat gluten were well maintained. Moreover,the random coil structure of wheat gluten was increased by the effect of quantum,perhaps it was precisely because this,the light quantum was better at keeping functional properties of wheat gluten.

【关键词】 光量子小麦面筋蛋白功能特性
【Key words】 light quantumwheat glutenproperty
【基金】 国家自然科学基金项目(31271950)
  • 【文献出处】 食品研究与开发 ,Food Research and Development , 编辑部邮箱 ,2016年15期
  • 【分类号】TS210.1
  • 【被引频次】6
  • 【下载频次】152
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