谷朊粉

小麦B淀粉是小麦淀粉、谷朊粉生产的副产物，其产量占面粉总量的10%～20%。

Being the by-product in wheat starch and gluten production , B-starch has a yield amounting to 10 % ~ 20 % of the yield of flour .

谷朊粉浓度、甘油浓度、pH值、温度以及它们的交互作用对蛋白膜的透氧性的影响都是比较显著的。

At the same time , effects of gluten concentration , glycerol concentration , pH , temperature and their interaction on oxygen permeability of protein films are obvious .

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；

The effects of gluten concentration , transglutaminase and gluten ratio , hydrolysis time , pH value and temperature on the emulsifying properties of vital gluten was studied .

琥珀酸酐酰化时的pH值为8.5，温度为40℃，琥珀酸酐用量为谷朊粉用量的10%。

And during the acylation of succinic anhydride , pH value was 8.5 , temperature was 40 ℃ and amount of succinic anhydride was 10 % of gluten flour .

RS添加量控制在10%，只需添加3%的谷朊粉，面包品质就能明显改善。

The quality of bread was the best when the RS and wheat gluten were respectively up to 10 % and 3 % .

应用响应面分析法研究了谷朊粉浓度、甘油浓度、pH值、成膜温度对成膜特性的影响。

The effects of gluten concentration , glycerol concentration , pH of the film forming solution and temperature of heat treatment on various film properties were studied using Response Surface Methodology .

结合焙烤试验结果，谷朊粉、黑麦水溶性AX最适宜添加量为2%、3%。

The optimum addition levels of gluten and rye water are 2 % and 3 % .

谷朊粉、黑麦AX对小麦粉粉质特性、焙烤品质有重要的影响作用。

Gluten and rye arabinoxylan play an important role on the wheat flour farinograph properties and bread baking quality .

最佳酶解条件为：谷朊粉浓度为6.0%，酶浓度1.0%，反应时间为1.0h，pH值为5.0，反应温度为45℃；

The optimal conditions were that gluten concentration was 6.0 % , ratio of papain and gluten 1.0 % , hydrolysis time 1.0 h , pH value 5.0 , reaction temperatuer 45 ℃ .

谷朊粉生产废水中戊聚糖的含量为0.1938～0.2939g/100ml。

The contents of waste water pentosans in wheat glutenin processing are between 0.1938 ~ 0.2939g/100ml .

加入0.1%～2.0%的上述6种蛋白和多肽物质对TGase的冻干过程也具有保护作用，以0.5%的谷朊粉添加效果较好。

Adding 0.1 % ~ 2.0 % of the above six proteins and peptides could also protect the enzyme during the lyophilization of TGase , results showed adding 0.5 % vital wheat gluten was the best .

谷朊粉干燥系统中造粒机设计探讨

On the Design of Pelleter in Drying System for Gluten Flour

微波处理提高谷朊粉乳化性的研究

Study on Improvement in Emulsifying Property of Gluten by Microwave Treatment

谷朊粉酶解物对小鼠免疫功能的影响

Effects of Enzymatic Hydrolyzed Wheat Gluten on Immune Function of Mice

干燥温度对谷朊粉膜性能的影响

Effects of Drying Temperature on Properties of Wheat Gluten Films

新型谷朊粉干燥设备的研制与开发

Research and Development of New Drying Equipment for Gluten Flour

酶解谷朊粉制备小麦肽的研究

Study on Preparation of wheat peptides from enzyme-hydrolyzed wheat protein

微波处理改善谷朊粉粘性研究

Study on the Viscosity Improvement of Vital Wheat Gluten by Microwave Treatment

谷朊粉为食品工业铆筋施用钾肥对强筋小麦产量的影响

Effect of Potassium on Grain Yield of Strong Gluten Wheat

研究淀粉及变性淀粉、谷朊粉对面团特性的影响。

Cassava starch and modified starch have lightly affected on dough properties .

改性谷朊粉的制备及其凝胶结构分析

Preparation of Modified Vital Wheat Gluten and Analysis of Its Gelatinous Structure

指出了小麦淀粉与谷朊粉生产的重要性；

Importance of wheat starch and gluten producing was indicated .

以谷朊粉为原料，提取了麦谷蛋白和麦醇溶蛋白。

The extractions of glutenin and gliadin from vital wheat gluten were investigated .

年处理60万吨小麦谷朊粉专用面粉厂工程

Flour Miil Capacity of 600,000 Tons / year Wheat for Further Producing Gluten

谷朊粉对苦荞小麦混合粉流变学特性影响研究

Study on Influence of Wheat Gluten on the Rheological Character of Buckwheat-Wheat Blends

谷朊粉废水提取物在肉制品中的应用

The Application of Pentosans Extracted from Wheat Starch Waste Water for Meat Product

谷朊粉对白鲢鱼鱼糜制品凝胶特性的影响

Effects of Wheat Gluten on the Gel Properties of Surimi Product of Silver Carp

结果表明，谷朊粉的水解物&小麦肽具有抗氧化能力。

The result indicated that the hydrolysate of wheat gluten had the antioxidation capacity .

物理、化学法改善谷朊粉黏性对比研究

Study on Improvement in Viscosity of Vital Wheat Gluten by Physical and Chemical Methods

小麦谷朊粉及淀粉生产废水处理中超滤膜的选择

Selection of ultrafiltration membrane for treatment of wastewater from wheat gluten and starch production