轻工学报2017，Vol.32Issue(2)：20-25,6.DOI:10.3969/j.issn.2096-1553.2017.2.004
小麦谷朊粉改性新技术综述
Research progress of modification new technologies for wheat gluten
摘要
Abstract
Wheat gluten was a nutritious and abundant plant protein.However,its molecular structure prevented the wide application of wheat gluten.The solubility,emulsibility and foaming properties of modified wheat gluten were much improved,which greatly expanded its application in food.The recent research progress of three kinds of modification technologies for wheat gluten was reviewed,including physical，chemical and enzymatic methods.Based on the above,it is suggested that the combined modification technologyies of meat gluten could be more effective due to the limitations of single modification technology.关键词
小麦谷朊粉/改性技术/植物蛋白Key words
wheat gluten/modification technology/plant protein分类
轻工纺织引用本文复制引用
王建中,尹红娜..小麦谷朊粉改性新技术综述[J].轻工学报,2017,32(2):20-25,6.基金项目
河南省基础与前沿技术研究计划项目(142300410045) （142300410045）
