【摘要】 脱脂麦胚蛋白粉是一种优质植物蛋白资源，采用均匀设计方法研究了ｐＨ 值（４．０～８．０）、加热温度（２０～７０ ℃）和加热时间（１０～３０ ｍ ｉｎ）对其持水能力和蛋白溶解度的影响。随着温度的升高，持水能力显著增强，ｐＨ 值的影响相对较小，而温度的影响可以忽略。ｐＨ 值为４．０，温度为７０ ℃时，持水能力最强。ｐＨ值对蛋白溶解度的影响显著，时间的影响可以忽略。ｐＨ 值为８．０，温度为２０℃时，蛋白溶解度最大。研究结果还表明，脱脂麦胚蛋白粉可作为食品添加剂以改善食品的营养和品质。更多还原

【Abstract】 Defated wheat germ protein flour (DWGPF) is a good plant protein resource. Its functionality should be studied thoroughly and put into a good use. The effects of pH (4.0~8.4), incubation temperature (20~70 ℃) and time (10~30 min) on water retention ( WR ) and protein solubility ( PS ) of defatted wheat germ protein flour were studied with the method of homogeneous design. WR increases apparently with the increase of temperature from 20 ℃ to 70 ℃. The effects of pH and time are noticeable and trace respectively. Maximum WR occurs at 70 ℃ and pH 4.0. The pH influences PS apparently, but incubation time almost doesn’t do it. The highest PS was at pH 8.0 and 20 ℃. The experiment results also indicate that DWGPF, as an additive, can improve nutrition and quality of food.更多还原