This article explains how to prepare the bioactive peptides by using the gluten enzymatic hydrolysis method.
采用酶法水解谷朊制备生物活性肽 ,对蛋白酶的选择、酶水解工艺参数、多肽苦味的去除及酶解后产品性能进行了系统研究 ,并提出可行性生产工艺路线。
In this paper, the separation and purification of microbial TGase, derived from a novel Streptomyces hygroscopicus, was studied, including its enzymic properties, and using it in modified vital wheat gluten.
吸水链霉菌是一新筛选的产谷氨酰胺转胺酶的菌种,本文主要研究了吸水链霉菌发酵生产的谷氨酰胺转胺酶(MTG)的分离提取及其酶学性质,并利用它对谷朊蛋白的改性进行了初步的研究。
The air current water extractor is gluten flour produces the widespread application drying apparatus.
气流干燥器是谷朊粉生产广泛应用干燥装置。
The quality of gluten flour produced by the drying system used in domestic wheat starch factories is not good.
根据气流干燥原理,针对国内谷朊粉干燥系统存在的能耗高,活性差,产量低等缺点,对该系统做了相关分析,并和生产实践相结合,提出了改进方法。
Take gluten flour as the main raw material,based on its good function and nutrition characteristic,the series vegetarian gluten protein food is developed through the moderate modification to improve gluten protein workability.
以谷朊粉为主要原料,在充分利用其良好的功能和营养特性基础上,通过适度变性改善面筋蛋白的加工性能,开发研制即食面筋片、卤制面筋条和膨化面筋休闲食品等系列素食蛋白食品。
Development of investigation on modification technology of vital wheat gluten;
谷朊粉改性技术研究进展
Improvement in emulsifying properties for vital wheat gluten by lactose modification.;
乳糖改性提高谷朊粉乳化性研究
Preparation of bioactive peptides from vital wheat gluten by hydrolysis of protamex;
复合蛋白酶水解谷朊粉制备生物活性肽的研究
Study on immobilized alkali protease hydrolyzing wheat gluten;
固定化碱性蛋白酶水解谷朊粉研究
The quality of bread was the best when the RS and wheat gluten were respectively up to 10% and 3%.
为此,通过加入谷朊粉对混合粉(小麦粉+抗性淀粉)进行品质改良,研究表明,谷朊粉对混合粉面团流变学特性有明显改善作用。
Effect of Artemisia Sphaerocephala Kraschen seed powder and vital gluten on the processing quality of oat whole meal;
沙蒿籽粉和谷朊粉对燕麦全粉食品加工品质的影响
Evaluate vital gluten quality with swelling index of vital gluten method;
用谷朊粉溶涨指数法测定谷朊粉品质
The effects of gluten concentration, transglutaminase and gluten ratio, hydrolysis time, pH value and temperature on the emulsifying properties of vital gluten was studied.
转谷氨酰胺酶是一种催化蛋白质分子交联酶类,利用其对谷朊粉乳化性进行改良,研究酶浓度、底物浓度、pH值、反应时间、反应温度对谷朊粉乳化活性和乳化稳定性影响;在此基础上通过正交实验,探索转谷氨酰胺酶酶解谷朊粉提高乳化性最佳反应条件。
Properties of Wheat Gluten and Applied Research
小麦谷朊蛋白的特性与应用研究综述
Composite Films from Soy Protein Isolate and Wheat Gluten Protein
大豆分离蛋白和谷朊粉复合膜的研究
Effects of Enzymatic Hydrolyzed Wheat Gluten on Immune Function of Mice
谷朊粉酶解物对小鼠免疫功能的影响
Preparation of Modified Vital Wheat Gluten and Analysis of Its Gelatinous Structure
改性谷朊粉的制备及其凝胶结构分析
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.
Properties of Gluten, Gliadin and Glutenin
谷朊粉、麦醇溶蛋白与麦谷蛋白基本性质研究
After being incorporated into the flours, SDS-sedimention volumes of the flours with these two fractions were higher compared with that of flours without the fractions.
并与谷朊粉的影响作了比较，其改良效果明显优于谷朊粉的改良效果。
Research on Effect of Wheat Gluten on the Quality of Special Flour for Non-fried Instant Noodle
谷朊粉对非油炸方便面专用粉品质影响的研究
Flour Miil Capacity of 600,000 Tons/year Wheat for Further Producing Gluten;
年处理60万吨小麦谷朊粉专用面粉厂工程
Use of Ultrasonic Technology for Improvement of Wheat Gluten Solubility
超声波处理提高谷朊粉溶解度的工艺条件
Effects of Wheat Gluten on the Gel Properties of Surimi Product of Silver Carp
谷朊粉对白鲢鱼鱼糜制品凝胶特性的影响
Effects of gluten and artemisia sphaerocephala krasch gum on the qualities of oat bread
谷朊粉与沙蒿胶对于燕麦面包品质的影响
Propertion of cross-linked soy protein isolate and wheat gluten protein based films
大豆分离蛋白与谷朊粉可食性复合膜研究
Study on the Modification of the WG-SPI Compound Film;
谷朊粉—大豆分离蛋白复合型可食性膜的改性研究
Influence of Wheat Flour Quality and Main Components on the Separation of Wheat Starch and Gluten
面粉品质及组分对小麦淀粉和谷朊粉分离效果的影响
Effect of Vital Wheat Gluten on the Rheological Properties and the Fermentation Capacity of Frozen Dough
谷朊粉对冷冻面团的流变学性质及发酵能力的影响
Effect of preparing conditions on mechanical properties of composite film based on zein and gluten
制备条件对玉米醇溶蛋白与小麦谷朊粉复合膜性能影响
Preservation Effect of Antiseptics-fortified Soy Protein Isolate-Wheat Gluten Film on Eggs
防腐剂强化大豆分离蛋白和谷朊粉复合膜保鲜鸡蛋作用研究