摘要
本实验研究超声波技术改变小麦面筋蛋白的功能性质。结果表明:相同超声处理条件下,小麦面筋蛋白的NSI值、持水性能、持油性能随着超声处理时间的增加而增加,处理时间为20min的氮溶指数、持水性及持油性达到较大值。超声作用后面筋蛋白的起泡性和乳化性得到一定的改善。
For improving functionalities of wheat gluten protein, its physical modification by ultrasonic was studied. The results showed that with increasing the treatment time at a constant power250W and frequence 28kHZ , the NSI, hydrophilicity and hydrophobicity increased. The NSI, hydrophilicity and hydrophobicity almost kept the same when the treatment time was above 20min. In addition, ultrasonic treatment could also improve the emulsion activi-ty and the foaming capacity.
出处
《食品与发酵科技》
CAS
2014年第3期42-45,49,共5页
Food and Fermentation Science & Technology
关键词
小麦面筋蛋白
超声作用
功能性
wheat gluten protein
ultrasonic
functionality
