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
),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
),ZHU Jie,XIONG WenFei,ZHAO Meng,YUAN Jian,JU XingRong
图4. 不同热处理对小麦醇溶蛋白表面疏水性（A）、自由巯基含量（B）和二硫键（C）的影响
Fig. 4. Different heat treatments on the surface hydrophobicity (A)、free sulfhydryl content (B) and -SS- content (C) of wheat gliadin
