中文摘要：

以盐酸对小麦面筋蛋白的脱酰胺作用效果为参比,选取氮溶指数、脱酰胺程度为表征指标,利用SDS-PAGE、FTIR和SEM研究柠檬酸脱酰胺改性过程中小麦面筋蛋白分子构象和功能特性的内在关系.试验结果表明：在相同的脱酰氨程度下,柠檬酸脱酰胺改性明显改善小麦面筋蛋白的起泡性,其改性蛋白的起泡性是盐酸脱酰胺改性样品的4倍;当脱酰胺程度为60%时,柠檬酸改性的蛋白其乳化性高于盐酸改性效果,且其改性蛋白的分子柔性较原始面筋蛋白有所提高.盐酸脱酰胺改性对分解样品蛋白50～100 kDa亚基条带和增多小于14 kDa亚基条带的影响明显高于柠檬酸改性的影响,并且盐酸脱酰胺改性导致样品各二级结构的波数位置明显偏移原始面筋蛋白的二级结构的波数位置,而柠檬酸改性样品无偏移.

英文摘要：

To study the effect of deamidation on wheat gluten with citric acid,wheat gluten deamidated with hydrochloric acid（HDWG） was selected as samples based on the evaluation from deamidation degree,nitrogen soluble index,SDS-PAGE,FTIR,and SEM of the modified samples.At the similar deamidation degree of 60%,foaming capacity of citric acid deamidated samples（CDWG） was about 4 times more than that of HDWG.CDWG exhibited the higher emulsification properties compared with HDWG.HDWG was observed to have the distinctive susceptibility of large molecule bands（50～100 kDa） and the obvious enhancement of small molecule bands（14 kDa）,but there were no significant diffe-rences in the large molecule bands between CDWG and the control.Furthermore,the band positions of secondary structures of HDWG showed obvious shifts in contrast to those of CDWG and the control.