以小麦面筋蛋白为原料，制备可食用包装膜。
研究超声波技术改变小麦面筋蛋白的功能特性。
The gelling characteristics of wheat gluten hydrolysate-carrageenan system were studied.
本文还对小麦面筋蛋白改性今后的研究提出了新的思路。
This paper also suggested a new thinking for future research of the modification of whe...
干燥温度是影响可食性小麦面筋蛋白膜性能的一个重要因素。
Drying temperature was one of the most important factors that affect the properties of edible wheat gluten films.
本文主要研究了湿热—琥珀酸酐酰化对小麦面筋蛋白进行复合改性。
In this subject, gluten was modified by both wet heat treatment and succinic anhydride acylation.
研究了小麦面筋蛋白分散于水中的方法以及其在水性内墙涂料中的应用。
The means of dispersing wheat gluten in water and its application in architectural interior (emulsion) coating are discussed in this paper.
对小麦面筋蛋白进行琥珀酰化和蛋白酶复合改性以提高其溶解性及其他特性。
The solubility and foaming capacity of wheat gluten protein(WGP) could be improved by protease modification.
将小麦面筋蛋白、改性后的小麦面筋蛋白、大豆分离蛋白添加到肉丸中做应用实验。
Gluten, modified gluten and soybean protein were added to rolled meat as application experiments.
小麦面筋蛋白化学改性的主要方法有磷酸化改性、酰化改性、脱酰胺改性、糖基化改性。
The key approaches for chemical modification of wheat gluten, as well as their principles, were viewed in this paper.
DSC分析表明经过变性后的小麦面筋蛋白的热变性温度远高于未变性的小麦面筋蛋白。
DSC analysis showed that the modified temperature of modified gluten was higher than raw gluten.
小麦面筋蛋白品质是决定其加工品质的重要因素，也是近年来小麦品质遗传改良的研究重点。
Wheat gluten quality is an important factor of wheat processing suitability and has been a focus subject in the field of wheat quality genetic improvement research.
结果表明：小麦面筋蛋白在适当的条件下可制成具有符合机械性能及阻隔性能要求的可食性膜纸。
The results showed wheat gluten, when under appropriate conditions, would make edible films with good mechanical and barrier properties.
经化学改性后，小麦面筋蛋白的溶解性、乳化性和起泡性等功能特性得到改善，从而拓宽了面筋蛋白的应用范围和领域。
After modification, the functional properties, such as solubility, emulsifying activity and foaming capability were improved, which would broaden the application of wheat gluten.
不含：小麦，面筋，玉米蛋白，酵母，乳制品，人工色素，甜味剂，防腐剂。
Formulated to Exclude: Wheat, gluten, corn protein, yeast, dairy products, artificial colors, sweeteners, and preservatives.
这些蛋白包含有活化小麦面筋。
增施磷钾肥可提高强筋小麦蛋白质和湿面筋含量，改善小麦籽粒品质。
Increasing the phosphorus potassium can improve the strong gluten wheat protein and content of wet gluten, improve wheat grain quality.
不含小麦，大豆，面筋，牛奶，酪蛋白，酪蛋白酸钠，鸡蛋，人工色素，人工香料或防腐剂。
Does not contain wheat, soy, gluten, milk, casein, sodium caseinate, egg, artificial coloring, artificial flavoring or preservatives.
不含酵母，小麦，牛奶，鸡蛋，酱油，盐，坚果，花生，贝类，过敏原，面筋，酪蛋白，明胶，人工香料，人工色素，水杨酸和防腐剂。
Free Yeast, wheat, milk, eggs, soy, salt, tree nuts, peanuts, shellfish, allergens, gluten, casein, gelatin, artificial flavors, artificial colors, salicylates, and preservatives.
试验结果表明： 1。关中地区小麦品种（品系）籽粒的千粒重、容重、硬度、蛋白质含量、湿面筋含 量均较高，但沉淀值较低，蛋白质的质量较差；
Wheat varieties and lines in Guanzhong region were high in 1000-kernel weight, test weight, hardness, protein content and wet gluten content, but low in sedimentation value and protein quality.
试验结果表明： 1。关中地区小麦品种（品系）籽粒的千粒重、容重、硬度、蛋白质含量、湿面筋含 量均较高，但沉淀值较低，蛋白质的质量较差；
Wheat varieties and lines in Guanzhong region were high in 1000-kernel weight, test weight, hardness, protein content and wet gluten content, but low in sedimentation value and protein quality.
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