【摘要】 采用乙酸酐对小麦面筋蛋白质进行酰化改性 .结果表明 :小麦面筋蛋白质乙酰化的最佳反应条件为面筋蛋白质质量分数 5 % ,反应温度 35℃ ,乙酰酐用量为小麦面筋蛋白质用量的 15 % ;乙酰化改性后的面筋蛋白质 ,溶解度、乳化能力和起泡能力均得到了提高 ,乙酰化小麦面筋蛋白质对弱筋粉粉质特性的改善效果强于普通谷朊粉 .更多还原

【Abstract】 In this subject, acetic anhydride was used to modify the wheat gluten. The experiments showed that the optimal conditions of acylation of wheat gluten were:5%,35 ℃ , and a ratio of 15% of acetic anhydride to wheat gluten. After acylation,the solubility, emulsifying activity, and foaming capacity of wheat gluten were improved much. The effect of modified wheat gluten on the intensification of weak biceps flour was improved.更多还原