小麦面筋蛋白-果胶复合物的制备及功能特性研究

Study on the Preparation and Functional Properties of Wheat Gluten-Pectin Complexes

DOI：10.3969/j.issn.1673-1689.2019.08.012

中文关键词: 小麦面筋蛋白 果胶 复合物 功能特性

英文关键词: wheat gluten,pectin,complexes,functional property

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中文摘要:

为了提高小麦面筋蛋白的溶解度，通过单因素和正交实验在湿热条件下制备了一种小麦面筋蛋白-果胶复合物，并研究了其功能特性的变化。结果表明：果胶添加量为1%，pH 4.5，温度50 ℃，反应时间60 min，小麦面筋蛋白-果胶复合物的溶解度达到10.44 mg/mL；与对照样品和混合物相比，该条件下所制备的小麦面筋蛋白-果胶复合物持水性、泡沫稳定性、乳化性和乳化稳定性均显著提高，持油性和起泡性显著降低。

英文摘要:

In order to improve the solubility of wheat gluten，the author prepared a kind of wheat gluten-pectin complexes under the hygrothermal conditions by single factor and orthogonal experiments. And studied the changes of its functional properties. The experiment results showed that：pectin added 1%，pH 4.5，temperature 50 ℃，reaction time 60 min. The solubility of the complexes under the optimum preparation conditions was 10.44 mg/mL. Compared with the mixture and control sample，the complexes obtained under the optimum preparation conditions increased significantly in water holding capacity，foaming stability，emulsibility and emulsion stability. Meanwhile，it decreased significantly in oil-holding capacity and foaming ability.

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