中文摘要：

研究了聚丙烯酸钠（PAANa）和马铃薯醋酸酯淀粉对小麦面筋蛋白持水力（WHC）的影响.结果显示,PAANa改性小麦面筋蛋白的最佳工艺条件为：盐添加量1.0%,盐配比m（Na2CO3）∶m（K2CO3）=1∶9,碱（NaOH）添加量0.4%,PAANa添加量0.03%,磁力搅拌时间40 min,改性后小麦面筋蛋白的持水性达到5.230 g/g,是未改性小麦面筋蛋白持水力的3.20倍;马铃薯醋酸酯淀粉改性小麦面筋蛋白的最佳工艺条件为：盐添加量1.0%,盐配比m（Na2CO3）∶m（K2CO3）=9∶1,碱（NaOH）添加量1.0%,马铃薯醋酸酯淀粉添加量0.45%,磁力搅拌时间为60 min,改性后小麦面筋蛋白的持水性达到3.699 g/g,是未改性小麦面筋蛋白持水力的2.24倍;并且经PAANa改性小麦面筋蛋白持水力是经马铃薯醋酸酯淀粉改性后小麦面筋蛋白持水力的1.41倍.这表明聚丙烯酸钠和马铃薯醋酸酯淀粉都能显著提高小麦面筋蛋白的持水力,并且聚丙烯酸钠的改性效果明显优于马铃薯醋酸酯淀粉.

英文摘要：

We studied the effects of polyacrylic acid sodium （PAANa） and potato acetate starch on the water-holding capacity （WHC） of wheat gluten. The results showed that the optimal conditions of wheat gluten modified by PAANa were as follows： salt amount 1.0%, the mass ratio of Na2CO3 to K2CO3 1：9, alkali （NaOH） amount 0.4%, PAANa amount 0.03%, and magnetic stirring time 40 minutes, and the WHC of wheat gluten modified by PAANa was 5.230, which was 3.20 times that of the unmodified wheat gluten; the optimal conditions of wheat gluten modified by potato acetate starch were as follows： salt amount 1.0%, the mass ratio of Na2CO3 to K2CO3 9：1, alkali （NaOH） amount 1.0%, potato acetate starch amount 0.45%, and magnetic stirring time 60 minutes, and the WHC of wheat gluten modified by potato acetate starch was 3.699, which was 2.24 times that of the unmodified wheat gluten. The water-holding capacity of wheat gluten modified by PAANa was 1.41 times that of the wheat gluten modified by potato acetate starch. The results indicated that WHC of wheat gluten protein was significantly improved by polyacrylic acid sodium and potato acetate starch, and the modification effect of PAANa was better than that of the potato acetate starch.