作　　者： ; ; ; ; ; ;

机构地区： 郑州工程学院粮油食品学院

出　　处： 《食品工业科技》 2004年第2期78-80,共3页

摘　　要： 研究了磷酸化处理对谷朊粉黏性的影响。结果表明,磷酸化处理明显改善了谷朊粉的黏性,通过单因素及正交实验,得到磷酸化处理提高谷朊粉黏性的最佳条件为:谷朊粉浓度7.5%、pH6.0、三氯氧磷体积0.5mL,此条件下谷朊粉的黏度为2.88mPa·s;诸因素对改善黏性的重要性依次为:谷朊粉浓度>三氯氧磷体积>pH,通过方差分析显示谷朊粉浓度和三氯氧磷体积对黏性的影响最为显著。 The effect of phosphorylation on gelatification of vital wheat gluten was studied in this paper. The results indicated that improvement in viscosity of vital wheat gluten treated by phosphorylation was found. The single factor and orthogonal tests of vital wheat gluten by phosphorylated treatment were carried out. The optimum conditions were: gluten concentration=7.5%, pH=6.0, volume of POCl3=0.5mL. Under these conditions, the viscosity of modified gluten was 2.88mPa·s. The influencing factors in improving vital wheat gluten viscosity in sequence were as follows:gluten concentration>phosphorous oxychloride (POCl3)> pH value. It is showed that concentration of vital wheat gluten and phosphorous oxychloride (POCl3) are the two most distinguished factors.

关 键 词： 谷朊粉 改性 三氯氧磷 黏性 磷酸化处理

领　　域： [轻工技术与工程] [轻工技术与工程]