热效应对小麦醇溶蛋白起泡性与结构的影响

王立峰,朱洁,熊文飞,赵萌,袁建,鞠兴荣

Insight into the Impact of Heat Treatment on the Foamability and Structure of Gliadin Colloidal Particles

WANG LiFeng,ZHU Jie,XIONG WenFei,ZHAO Meng,YUAN Jian,JU XingRong

表1 不同热处理后小麦醇溶蛋白的DSC结果

Table 1 DSC results of wheat gliadin after different heat treatments

处理 Treatment 起始温度Onset (℃) 结束温度End (℃) 峰值Peak (℃) 峰高Peak height (mW) 对照Control 187.65 196.67 188.72 54.33 90-15 187.83 194.55 189.97 3.99 90-30 183.55 226.34 189.93 2.99 90-60 185.75 253.79 189.65 3.34