School HomeRecently，Federation of Food Institute Jia Junqiang's associate Professor Research Team in the international top journal in the field of food scienceFood Hydrocoloids (District 1 of the Chinese Academy of Sciences,TOPJournal,IF = 11.504) Published high -level research papers. The title of this paper is"Structural Chang and Functional Improvement w88 sports bettingof Wheat Germ Promoted by Extrusion", Jiangsu University of Science and Technology is the firstAuthorunit,2020Grade Master's Graduate Student Geopy Fan is the first author，Associate Professor Jia Junqiang as a communication author。
High emulsified protein ingredients can be widely used in beverages、Dairy products、Chocolate、Ice cream and other emulsified products，It is a large amount of dosage、High value -added food ingredients with many demand。The protein used as an emulsifier for the food industry mainly comes from milk、Soybean、Eggs, etc.，But they all contain common food allergens。Wheatin protein is considered a good alternative to the above protein due w88 online casino bettingto its low sensitivity and low cost。However, the emulsification and emulsification stability of wheat germ protein are not high，Modified processing of it to improve emulsion performance。This paper first uses squeezing and puffing technology to deal with wheat embryo powder to promote the cross -linking of starch and protein，Use controlling enzyme disintegration technology to prepare wheat embryonin，Then study the physical and chemical characteristics and functional characteristics of wheat germ protein。The result indicates，Squeezing puffing treatment and controllable enzymatic disintegrations make the macarbin molecules occasionally connected with an appropriate amount w88 online sports bettingof sugar molecule，The proportion of hydrophobic groups to protein molecules to hydrophilic groups，beneficial to water pack oil (o/w) The formation of emulsification system，Expressing good stability。The research results have been declared by the national invention patent。
Thesis link:https://doi.org/10.1016/j.foodhyd.2022.108389
