食品工业科技2012，Vol.33Issue(12)：318-321,4.
小麦醇溶蛋白磷酸化改性工艺及性质的研究
Study on phosphorylated modification technology and properties of wheat gliadin
摘要
Abstract
Wheat gliadin protein was one kind of widely used food additive,in order to study the application in thickener,Sodium polyphosphate was used to phosphorylate wheat gliadin with the viscosity index for the evaluation of single factor experiments and orthogonal experimental,the functional properties of wheat gliadin after being phosphorylated was studied.The optimum conditions were sodium polyphosphate/wheat gliadin 1：2 at 25℃ and pH9.5 for 1.0h.Compared to the original gliadin,the solubility,emulsibility,emulsion stability and foamability of modified gliadin was improved obviously.关键词
小麦醇溶蛋白/磷酸化改性/粘度Key words
wheat gliadin/phosphorylated modify/viscosit分类
轻工纺织引用本文复制引用
张利兵,赵妍嫣,姜绍通..小麦醇溶蛋白磷酸化改性工艺及性质的研究[J].食品工业科技,2012,33(12):318-321,4.基金项目
安徽省2008年科技攻关计划项目 （）
