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食品研究与开发:2024,45(7):210-216
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挤压对小麦面筋蛋白构象变化和功能特性影响的研究进展
(1.农业农村部规划设计研究院,北京 100125;2.农业农村部农产品产地初加工重点实验室,北京 100121;3.河北工程大学 生命科学与食品工程学院,河北 邯郸 056038)
Effect of Extrusion on Conformational Changes and Functional Properties of Wheat Gluten:A Review
(1.Academy of Agricultural Planning&Engineering,Ministry of Agriculture and Rural Affairs,Beijing 100125,China;2.Key Laboratory of Agro-Products Primary Processing,Academy of Agricultural Planning and Engineering,Ministry of Agriculture and Rural Affairs,Beijing 100121,China;3.School of Life Sciences and Food Engineering,Hebei University of Engineering,Handan 056038,Hebei,China)
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投稿时间:2023-03-16    
中文摘要: 小麦面筋蛋白是丰富的蛋白质资源之一,挤压处理是小麦面筋蛋白常见的改性方式之一。研究小麦面筋蛋白在挤压过程中的构象变化和功能特性的影响机理,对促进小麦面筋蛋白类产品加工的创新开发具有重要意义。该文从小麦面筋蛋白的组成和功能出发,分析挤压处理中挤压剪切力、挤压温度和调制剂的添加对面筋蛋白构象变化和功能特性变化规律,为面筋蛋白的开发利用提供参考。
Abstract:Wheat gluten is an abundant protein resource,and extrusion treatment is a common modification method of wheat gluten.Thus,it is significant to study the impact mechanism underlying the conformational changes and functional properties of wheat gluten during extrusion and promote the innovative development of wheat gluten processing.Based on the composition and function of wheat gluten,this paper analyzed the conformational changes and functional properties of wheat gluten during extrusion from extrusion shear force,extrusion temperature and regulating agent,which provided reference for the development and utilization of wheat gluten.
文章编号:202407029     中图分类号:    文献标志码:
基金项目:农业农村部农产品加工装备重点实验室开放课题(KLAPPE 2022-01);农业农村部规划设计研究院“农规英才计划”项目(QNYC-2021-10)
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