vital wheat gluten

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。

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

微波处理改善谷朊粉粘性研究

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

物理、化学法改善谷朊粉黏性对比研究

Extraction of glutenin and gliadin from vital wheat gluten

麦醇溶蛋白和麦谷蛋白提取条件的研究

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。

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 .

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。