【摘要】 以谷朊粉为原料,采用先湿热,后琥珀酸酐进行酰化改性。实验结果表明:谷朊粉质量分数为7.5%,湿热处理时的时间为20 m in,pH值为5,温度为90℃;琥珀酸酐酰化时的pH值为8.5,温度为40℃,琥珀酸酐用量为谷朊粉用量的10%。湿热-琥珀酸酐处理显著提高了谷朊粉的乳化性。更多还原

【Abstract】 An acylating modification of gluten flour as raw material was carried out by tempering at first and then treatment of succinic anhydride.The experiment results showed that the mass fraction of gluten flour was 7.5%,tempering time was 20 min,pH value was 5 and temperature was 90℃;and during the acylation of succinic anhydride,pH value was 8.5,temperature was 40℃ and amount of succinic anhydride was 10% of gluten flour.The treatment of tempering-succinic anhydride improved the emulsification of gluten flour significantly.更多还原