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- Keywords wheat gluten hydrolysate;carrageenan;gel characteristics;melting point; 酶解小麦面筋蛋白;卡拉胶;凝胶特性;熔点;
- wheat gluten hydrolysate 酶解小麦面筋蛋白
- Enzymatic Preparation and Functional Properties of Wheat Gluten Hydrolysates 小麦面筋蛋白酶解物的制备及其功能性质研究
- Any of several simple proteins derived from rye or wheat gluten. 麸朊从黑麦或小麦面筋中提取的一种粗蛋白
- wheat gluten partial hydrolysate 谷朊粉水解物
- You may add Wheat Gluten into All-purpose Flour to substitute Bread Flour. 中筋面粉若添加小麦蛋白，可以用来代替高筋面粉。
- So one theory is that it may have been added to the wheat gluten on purpose. 所以有可能这些是故意添加进麦麸中的。
- The agency says it is also testing all shipments of wheat gluten from China. 他们说也正在对所有来自中国进口的麦麸质进行测试。
- This paper has introduced extraction and peculiarity of wheat gluten. 介绍了小麦面筋的制[取热系统]以及相关特性。
- The extractions of glutenin and gliadin from vital wheat gluten were investigated. 以谷朊粉为原料;提取了麦谷蛋白和麦醇溶蛋白.
- The effects of adding two proteins (glutenin and gliadin) purified from wheat gluten on the rheological properties of wheat doughs were investigated. 摘要利用谷朊粉提取分离的2种蛋白（麦谷蛋白和麦醇溶蛋白），作为2种面粉品质改良剂，研究了它们对不同种小麦粉面团流变学特性的影响。
- Adding vital wheat gluten 5%,SSL and CSL 0.5%,buckwheat steamed bread will be made with high quality. 为了生产出高品质的荞麦馒头;可添加5%25的谷朊粉;0.;5%25SSL和CSL。
- This paper generalizes the properties of wheat gluten and summarizes application of wheat gluten in food industry. 概括了小麦面筋蛋白的特性,并总结了小麦面筋蛋白在食品工业中的应用。
- It is indicated that dispersant A accelerates wheat gluten to disperse in water and form homogeneous emulsion. 结果表明:采用分散剂A可以使小麦面筋蛋白分散于水中并形成均匀的乳液。
- For suspect imported products - and wheat gluten is now one of them - the FDA issues alerts to its inspectors. FDA对怀疑（污染）的进口食品向其检查人员发出警报，现在麦麸就是其中之一。
- Wheat gluten acts as both thickener and coalescent in waterborne interior emulsion coatings. 小麦面筋蛋白在内墙涂料中既起到了成膜剂的作用也起到了增稠剂的作用。
- In order to obtain the wheat peptides ,vital wheat gluten was hydrolyzed by pepsin in this experiment. 以小麦蛋白为原料,采用胃蛋白酶制备小麦肽,并对其水解工艺进行优化。
- Among these additives, TGase and wheat gluten flour showed better improving effect. 在各种改良剂，以TGase和谷朊粉效果最好；
- The key approaches for chemical modification of wheat gluten,as well as their principles,were viewed in this paper. 小麦面筋蛋白化学改性的主要方法有磷酸化改性、酰化改性、脱酰胺改性、糖基化改性。
- Drying temperature was one of the most important factors that would affect the properties of edible wheat gluten films. 干燥温度是影响谷朊粉可食性膜性能的一个重要因素。
