_小麦面筋蛋白改性技术的研究.doc

毕业论文 小麦面筋蛋白改性技术的研究 院： 生物食品学院 专 业： 生物工程专业 班 级： 姓 名： 指导教师：  小麦面筋蛋白改性技术的研究 []小麦面筋蛋白(WGP)是一种传统的食品添加剂和品质改良剂，因含疏水性氨基酸较多而导致溶解度较低，限制了它的应用。[关键词]小麦面筋蛋白；超高压；功能特性；改性技术 Study on Modification Technology of Wheat Gluten Protein [Abstract]：Wheat gluten Protein(WGP) is a kind of widely used food additive. But its application is limited because of its low solubility. This paper introduces the common modification technology and studied the effects of ultra-high pressure (UHP) on the emulsification activity and stability of wheat protein. Wheat protein was treated by UHP with the different pressure, protein concentration, work time and pH, and then the emulsification activity, stability and hydrophobic of wheat protein were tested. In the alkaline solution of pH 8~10, the emulsification activity and hydrophobic of wheat protein treated by UHP increased with the increase of pH values but the emulsification stability would be some what decreased. The emulsification activity of wheat protein reached its peak as the wheat protein concentration was 3%; and the emulsification activity, stability and hydrophobic would be reduced when treated longer under UHP .Under certain condition, using proper UHP treatment could evidently enhance the emulsification activity of wheat protein, but the emulsification stability might decrease at the same time. [Keywords]: Wheat gluten protein; Ultra-high pressure; Functionality；Modification technology1 前言 1 1.1 小麦面筋蛋白的结构组成与性质 1 1.2 小麦面筋蛋白的应用 2 1.3 小麦面筋蛋白改性的方法 3 1.3.1 化学改性 4 1.3.1.1 磷酸化作用 4 1.3.1.2 酰化作用 5 1.3.1.3 脱酰胺作用 5 1.3.1.4 糖基化作用 6 1.3.2 酶法改性 6 1.3.3 基因工程改性 7 1.3.4 物理改性 7 2. 超高压小麦面筋蛋白改性实验 7 2.1 实验材料和方法 7 2.1.1实验材料 7 2.1.2 试验方法 8 2.2 结果与分析 8 2.2.1 超高压对小麦胚芽蛋白乳化性和乳化稳定性的影响 8 2.2.1.1不同pH值条件下的超高压处理 8 2.2.1.2 不同浓度小麦蛋白的超高压处理 9 2.2.1.3 不同作用时间下的超高压处理 10 2.2.2 超高压处理对小麦胚芽蛋白表面疏水性的影响 11 3 结论与展望 12 致谢 13 参考文献 14 附录一 16 附录二 20  1 前言 小麦面筋蛋白，又称活性小麦谷朊粉，是生产小麦淀粉时得到的一种副产物，含有75%~85%的蛋白质。从化学组成上