Acetic anhydride and succinic anhydride were used to modify wheat gluten.The effects between the acylation and the succinylation to improve wheat gluten functionality were compared.

• 本研究采用乙酸酐及琥珀酸酐对小麦面筋蛋白进行酰化改性,比较乙酰化及琥珀酰化改性对小麦面筋蛋白功能性的改善效果,对酰化反应的机理进行了初步研究。