小麦谷朊粉改性新技术综述
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摘要
小麦谷朊粉是一种营养丰富、来源广泛的植物性蛋白,然而其结构特性限制了小麦谷朊粉的广泛应用.改性使小麦谷朊粉溶解性、乳化性、起泡性得到较大改善,可拓宽其应用范围.基于对物理改性、化学改性和酶法改性3种小麦谷朊粉改性技术的综述,指出单一的改性方法存在一定的局限性,而复合改性将是小麦谷朊粉改性更有效的方法.
Wheat gluten was a nutritious and abundant plant protein.However,its molecular structure prevented the wide application of wheat gluten.The solubility,emulsibility and foaming properties of modified wheat gluten were much improved,which greatly expanded its application in food.The recent research progress of three kinds of modification technologies for wheat gluten was reviewed,including physical,chemical and enzymatic methods.Based on the above,it is suggested that the combined modification technologyies of meat gluten could be more effective due to the limitations of single modification technology.
Wheat gluten was a nutritious and abundant plant protein.However,its molecular structure prevented the wide application of wheat gluten.The solubility,emulsibility and foaming properties of modified wheat gluten were much improved,which greatly expanded its application in food.The recent research progress of three kinds of modification technologies for wheat gluten was reviewed,including physical,chemical and enzymatic methods.Based on the above,it is suggested that the combined modification technologyies of meat gluten could be more effective due to the limitations of single modification technology.
引文
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[28]廖兰,韩跃雪,李章发,等.脱酰胺作用对降解小麦面筋蛋白特性的研究[J].现代食品科技,2015,31(1):21.
[29]廖兰,赵谋明,王芹,等.柠檬酸对小麦面筋蛋白的脱酰胺作用[J].江苏大学学报(自然科学版),2011,32(1):16.
[30]费国源.琥珀酰化和蛋白酶改性处理对小麦面筋蛋白性质的影响[D].杭州:浙江工业大学,2009.
[31]张红印,朱加进,郑晓冬,等.小麦面筋蛋白琥珀酰化改性研究[J].中国农业科学,2003,36(3):313.
[32]姜绍通,唐文婷,潘丽军,等.小麦面筋蛋白琥珀酰化修饰研究[J].食品科学,2005,26(12):40.
[33]刘丽莉,向敏,康怀彬,等.鸡蛋清蛋白磷酸化改性及功能性的研究[J].食品工业科技,2013,34(6):154.
[34]李瑜,王兰,尹春明,等.小麦面筋蛋白的磷酸化改性研究[J].河南工业大学学报(自然科学版),2002,23(2):49.
[35]李瑜,尹春明.化学磷酸化改性小麦面筋蛋白[J].食品工业科技,2002,23(5):19.
[36]周菲菲,肖更生,唐道邦,等.食品加工中蛋白质的糖基化改性[J].食品工业科技,2013,34(21):390.
[37]ZHANG B,CHI Y J,LI B.Effect of ultrasound treatment on the wet heating Maillard reaction betweenβ-conglycinin and maltodextrin and on the emulsifying properties of conjugates[J].European Food Research and Technology,2014,238(1):129.
[38]李江河.小麦面筋蛋白糖基化改性的研究[D].郑州:河南工业大学,2015.
[39]王亚平,刘进玺,王金水.麦芽糖-小麦面筋蛋白Maillard反应产物乳化性研究[J].粮食与油脂,2014,27(5):29.
[40]何文猛.谷朊粉改性及其在冰淇淋中的应用研究[D].无锡:江南大学,2014.
[41]王凯强,黎敏,罗水忠,等.酶法复合改性对小麦面筋蛋白性质和结构的影响[J].现代食品科技,2016(3):177.
[2]李明菲,郑学玲,卞科,等.添加外源戊聚糖酶对小麦淀粉与谷朊粉分离效果的影响[J].粮食与油脂,2015(11):25.
[3]PIETER B,MERZ M,KRANZ B,et al.Optimization of an enzymatic wheat gluten hydrolysis process in an enzyme membrane reactor using a design of experiment approach[J].European Food Research and Technology,2016,242(10):1.
[4]BAILEY C H.A translation of beccarias lecture concerning grain[J].Cereal Chemistry,1941(18):555.
[5]QIU C Y,SUN W Z,ZHAO Q Z,et al.Emulsifying and surface properties of citric acid deamidated wheat gliadin[J].Journal of Cereal Science,2013,58(1):68.
[6]邓敏,时雨,怀宇.小麦谷朊蛋白的特性与应用研究综述[J].中国粮油学报,2009,24(12):146.
[7]孟丹阳,赵伟,杨瑞金,等.小麦面筋蛋白酶解过程中功能性质的变化规律研究[J].食品工业科技,2016,37(5):115.
[8]吕立志,范喜梅.小麦面筋蛋白乳化性改性研究[J].安徽农业科学,2010,38(32):18597.
[9]DENG L,WANG Z,YANG S,et al.Improvement of functional properties of wheat gluten using acid protease from aspergillus usamii[J].Plos One,2016,11(7):e0160101.
[10]许慧.湿热条件下胶体改性对谷朊粉特性的影响研究[D].上海:上海海洋大学,2011.
[11]赵冬艳,王金水,刘宇宸.湿热处理提高谷朊粉乳化性的研究[J].粮食与饲料工业,2003(4):45.
[12]JAMBRAK A R,HERCEG Z,UBARIC D,et al.Ultrasound effect on physical properties of corn starch[J].Carbohydrate Polymers,2010,79(1):91.
[13]毕爽,马文君,李杨,等.脉冲电场-超声波作用对黑豆球蛋白功能性质的影响[J].食品科学,2016,37(9):7.
[14]CHEN L,CHEN J,REN J,et al.Effects of ultrasound pretreatment on the enzymatic hydrolysis of soy protein isolates and on the emulsifying properties of hydrolysates[J].Journal of Agricultural&Food Chemistry,2011,59(6):2600.
[15]汤虎.超声波及琥珀酰化法改性小麦面筋蛋白的研究[D].武汉:华中农业大学,2008.
[16]黄达伟,马宁,杜喜坤.超声对小麦面筋蛋白功能性质的影响[J].食品与发酵科技,2014,50(3):42.
[17]MARCUZZO E,PERESSINI D,DEBEAUFORT F,et al.Effect of ultrasound treatment on properties of gluten-based film[J].Innovative Food Science and Emerging Technologies,2010,11(3):451.
[18]GRETA K,VESNA L,ANETREEK J,et al.Influence of novel food processing technologies on the rheological and thermophysical properties of whey proteins[J].Journal of Food Engineering,2008,87(1):64.
[19]李国强,李晓明.超声波改性对谷朊粉性质的影响[J].中国果菜,2014(6):28.
[20]王维君,满迎迎,王昌禄,等.光量子辐照对淀粉回生影响的初步研究[J].食品研究与开发,2016,37(14):4.
[21]王维君,车宇翔,刘秀丽,等.光量子对小麦面筋蛋白功能特性的影响[J].食品研究与开发,2016,37(15):6.
[22]ASGAR M A,FAZILAH A,HUDA N,et al.Nonmeat protein alternativesas meat extenders and meat analogs[J].Comprehensive Reviews in Food Science and Food Safety,2010,9(5):513.
[23]马宁,朱科学,郭晓娜,等.挤压组织化对小麦面筋蛋白结构影响的研究[J].中国粮油学报,2013,28(1):60.
[24]余莉.动态高压微射流技术对牛血清白蛋白糖基化理化性质和结构的影响[D].南昌:江西师范大学,2015.
[25]刘国琴,阎乃珺,陈璐瑶.动态高压微射流对小麦面筋蛋白功能性质影响的研究[J].现代食品科技,2013,29(5):936.
[26]张德欣.盐酸处理对谷朊粉理化性质改良的研究[J].食品与机械,2012,28(2):23.
[27]胡庆玲,尹文颖,赵谋明,等.小麦面筋蛋白盐酸脱酰胺工艺优化及其酶解敏感性[J].食品与发酵工业,2013,39(4):7.
[28]廖兰,韩跃雪,李章发,等.脱酰胺作用对降解小麦面筋蛋白特性的研究[J].现代食品科技,2015,31(1):21.
[29]廖兰,赵谋明,王芹,等.柠檬酸对小麦面筋蛋白的脱酰胺作用[J].江苏大学学报(自然科学版),2011,32(1):16.
[30]费国源.琥珀酰化和蛋白酶改性处理对小麦面筋蛋白性质的影响[D].杭州:浙江工业大学,2009.
[31]张红印,朱加进,郑晓冬,等.小麦面筋蛋白琥珀酰化改性研究[J].中国农业科学,2003,36(3):313.
[32]姜绍通,唐文婷,潘丽军,等.小麦面筋蛋白琥珀酰化修饰研究[J].食品科学,2005,26(12):40.
[33]刘丽莉,向敏,康怀彬,等.鸡蛋清蛋白磷酸化改性及功能性的研究[J].食品工业科技,2013,34(6):154.
[34]李瑜,王兰,尹春明,等.小麦面筋蛋白的磷酸化改性研究[J].河南工业大学学报(自然科学版),2002,23(2):49.
[35]李瑜,尹春明.化学磷酸化改性小麦面筋蛋白[J].食品工业科技,2002,23(5):19.
[36]周菲菲,肖更生,唐道邦,等.食品加工中蛋白质的糖基化改性[J].食品工业科技,2013,34(21):390.
[37]ZHANG B,CHI Y J,LI B.Effect of ultrasound treatment on the wet heating Maillard reaction betweenβ-conglycinin and maltodextrin and on the emulsifying properties of conjugates[J].European Food Research and Technology,2014,238(1):129.
[38]李江河.小麦面筋蛋白糖基化改性的研究[D].郑州:河南工业大学,2015.
[39]王亚平,刘进玺,王金水.麦芽糖-小麦面筋蛋白Maillard反应产物乳化性研究[J].粮食与油脂,2014,27(5):29.
[40]何文猛.谷朊粉改性及其在冰淇淋中的应用研究[D].无锡:江南大学,2014.
[41]王凯强,黎敏,罗水忠,等.酶法复合改性对小麦面筋蛋白性质和结构的影响[J].现代食品科技,2016(3):177.