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中国精品科技期刊2020
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李小艳, 李高阳, 任国谱. 小麦面筋蛋白脱酰胺改性研究进展[J]. 食品工业科技, 2014, (08): 390-393. DOI: 10.13386/j.issn1002-0306.2014.08.081
引用本文: 李小艳, 李高阳, 任国谱. 小麦面筋蛋白脱酰胺改性研究进展[J]. 食品工业科技, 2014, (08): 390-393. DOI: 10.13386/j.issn1002-0306.2014.08.081
shu
LI Xiao-yan, LI Gao-yang, REN Guo-pu. Reasearch progress in the deamidation of wheat Gluten[J]. Science and Technology of Food Industry, 2014, (08): 390-393. DOI: 10.13386/j.issn1002-0306.2014.08.081
Citation: LI Xiao-yan, LI Gao-yang, REN Guo-pu. Reasearch progress in the deamidation of wheat Gluten[J]. Science and Technology of Food Industry, 2014, (08): 390-393. DOI: 10.13386/j.issn1002-0306.2014.08.081
shu

小麦面筋蛋白脱酰胺改性研究进展

Reasearch progress in the deamidation of wheat Gluten

    摘要
  • 摘要: 对国内外小麦面筋蛋白的研究现状、面筋蛋白改性的意义和面筋蛋白脱酰胺改性的具体方法进行了阐述,对小麦面筋蛋白脱酰胺改性的应用和发展前景作出了展望。 

     

    Abstract: Deamidation is an important means of wheat gluten modification. The latest research situation both in China and abroad was reviewed in this paper. The meaning of deamidation and its main methods were also summarized. At last, the application and the development of wheat gluten were presented.

     

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