食品与发酵科技
食品與髮酵科技
식품여발효과기
SICHUAN FOOD AND FERMENTATION
2014年
3期
42-45,49
,共5页
小麦面筋蛋白%超声作用%功能性
小麥麵觔蛋白%超聲作用%功能性
소맥면근단백%초성작용%공능성
wheat gluten protein%ultrasonic%functionality
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。
本實驗研究超聲波技術改變小麥麵觔蛋白的功能性質。結果錶明：相同超聲處理條件下，小麥麵觔蛋白的NSI值、持水性能、持油性能隨著超聲處理時間的增加而增加，處理時間為20min 的氮溶指數、持水性及持油性達到較大值。超聲作用後麵觔蛋白的起泡性和乳化性得到一定的改善。
본실험연구초성파기술개변소맥면근단백적공능성질。결과표명：상동초성처리조건하，소맥면근단백적NSI치、지수성능、지유성능수착초성처리시간적증가이증가，처리시간위20min 적담용지수、지수성급지유성체도교대치。초성작용후면근단백적기포성화유화성득도일정적개선。
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.
