现代农业科技Issue(17)：314-316,3.
碱性蛋白酶水解小麦蛋白产物乳化活性研究
Study on Emulsifying Properties of Wheat Gluten by Alkali Protease Treatment
摘要
Abstract
Through the study on the emulsifying properties of wheat gluten by alkali protease,results showed that the order on the effect of 3 factors on the emulsifying properties of wheat protein from strong to weak was pH value跃alkaline protease/wheat flour quality>temperature,the optimal conditions were pH value of 7.5,temperature of 60℃,the ratio of proteases and substrate of 2.5%. Under above conditions,emulsifying property index reached 15.48 m2/g. This study could provide reference for the development of natural emulsifier using wheat protein powder.关键词
小麦蛋白粉/碱性蛋白酶/正交试验/乳化活力指数Key words
wheat gluten/alkali protease/orthogonal test/emulsifying property index分类
轻工纺织引用本文复制引用
赵豪斌,阙斐,冯文婕..碱性蛋白酶水解小麦蛋白产物乳化活性研究[J].现代农业科技,2015,(17):314-316,3.基金项目
2014年浙江省大学生科技创新活动计划（新苗人才计划）（2014R441005）；浙江经贸职业技术学院2014年大学生创新项目（2014022）。 （）
