谷朊粉的改性及其功能性质研究

hrough Alcalase enzymatic hydrolysis and three different organic acids like Acetic acid, tartaric acid, citric acid heat treated at 121℃ for ten minutes to modify the wheat gluten.And study on protein solubility, emulsification, foaming and other functional properties as well as the nature of the emulsion of the modified wheat gluten. Results in using Alcalase enzymatic hydrolysis of wheat gluten when degree of hydrolysis is DH10% that we can get solubility of up to 73.78%, emulsifying 16.65m2/g, emulsion stability achieved 38.46 of wheat gluten,which is better than DH5%,DH15%.So the optimum degree of hydrolysis is DH10%. Wheat gluten heat treats by acetic acid, tartaric acid and citric acid ,then comparing function and emulsion function we can get that wteat gluten treated by citric acid heat treatment is better.The solubility is 80.11%, emulsifying is 18.87m2 / g, emulsion stability is 28.41.