小麦面筋蛋白-果胶复合物改性对其功能特性的影响
Effect of modification of wheat gluten-pectin complex on its functional properties
为探究果胶对小麦面筋蛋白功能特性的影响，以溶解度、持水性、持油性、起泡性及泡沫稳定性、乳化性及乳化稳定性为评价指标，研究小麦面筋蛋白-果胶混合物及复合物功能特性的变化。试验结果表明：小麦面筋蛋白-果胶混合物及复合物与对照样品小麦面筋蛋白相比，溶解度应用范围明显变广，持水性分别增加了27.1%、88.1%，泡沫稳定性分别增加了13%、28%，乳化性分别提高了3.3倍、6.3倍，乳化稳定性分别提高了5.8倍、10.4倍；而持油性分别下降了2.7%、35.14%，起泡性分别下降了5%、12%。
In order to explore the effect of pectin on functional properties of wheat gluten, in this study, the solubility, water holding capacity, oil-holding capacity, foamability and foam stability, emulsification and emulsion stability were chosen as the evaluation index to investigate the changes of wheat gluten-pectin mixtures and complex functional properties. The results showed that compared with the samples of wheat gluten, the application solubility range of wheat gluten-pectin mixtures and complexes were significantly wider, water holding capacity were increased by 27.1% and 88.1%, the foam stability were increased by 13% and 28%, emulsification were increased by 3.3 times and 6.3 times, the emulsion stability were increased 5.8 times and 10.4 times; and oil-holding capacity were decreased by 2.7% and35.14%, the foamability were decreased by 5% and12%.
张连富、冀世敏
农作物生物化学
果胶小麦面筋蛋白功能特性
pectinwheat glutenfunctional property
张连富,冀世敏.小麦面筋蛋白-果胶复合物改性对其功能特性的影响[EB/OL].(2017-02-24)[2025-08-02].http://www.paper.edu.cn/releasepaper/content/201702-145.点此复制
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