改性小麦谷朊蛋白提高其乳化性的研究进展

Advances on the modification of wheat gluten for increasing its emulsifying properties

摘要: 改性是提高小麦谷朊蛋白功能性质的重要手段。乳化性是蛋白质的重要功能之一。本文综述了以提高小麦谷朊蛋白乳化性为目的的物理、化学、酶法及复合改性等各种改性方法及近年来的进展,并对其应用进行了展望。

Abstract: Modification is an important way to improve the functional properties including emulsifying property of wheat gluten.The advances on wheat gluten modification by physical, chemical, enzymatic and compound methods to increase its emulsifying properties were summarized, and the application was prospected.