【摘要】 由于小麦面筋蛋白中存在大量的疏水基团和非极性氨基酸，所以水溶性差，极大地限制了其乳化能力。分析了面筋蛋白乳化能力及乳化稳定机理，并且探讨了影响其乳化特性的因素。通过物理改性、酶法改性和化学改性可诱导面筋蛋白的结构变化，改善面筋蛋白乳化性能。详细探讨物理法（行星球磨技术，超声技术及脉冲电场）、酶法（谷氨酰胺转氨酶，水解酶）和化学法（糖基化，脱酰胺，酰化）改性后面筋蛋白的乳化特性。最后，针对面筋蛋白作为乳化剂在食品行业的应用与发展进行深入讨论。更多还原

【Abstract】 The presence of a large number of hydrophobic groups and non-polar amino acids in wheat gluten proteins is responsible for their poor water solubility,which greatly limits their emulsification capacity. In this paper,the emulsification capacity and emulsion stabilization mechanism of gluten proteins were analyzed and the factors affecting their emulsification properties were discussed. Physical,enzymatic and chemical modifications could induce structural changes in gluten proteins and improved their emulsification properties. The emulsification properties of gluten proteins after physical(planetary milling,ultrasound and pulsed electric field),enzymatic(glutamine aminotransferase,hydrolase) and chemical(glycosylation,deamidation, acylation) modifications were discussed in detail. Finally, the application and development of gluten proteins as emulsifiers in the food industry was discussed in depth.更多还原