glutenin

简明释义

英[ˈɡluːtənɪn]美[ˈɡluːtənɪn]

n. [生化] 麦谷蛋白

英英释义

单词用法

同义词

反义词

例句

1.The use potassium as base stage fertilizing can increase the starch content but glutenin and zein contents decline.

钾肥一次性做基肥施入，可提籽粒高淀粉含量，但谷蛋白和醇溶蛋白含量降低。

2.The monomeric protein and soluble glutenin play an important role for the flour and noodle color.

单体蛋白和可溶性谷蛋白对于面粉、面条色泽影响较大。

3.The seed storage proteins in wheat consisted of wheat gliadin proteins and glutenin proteins.

小麦籽粒贮藏蛋白由醇溶蛋白和谷蛋白组成。

4.Even if the chewing gum is swallowed, the gum base of the gliadin and glutenin can be digested, thus not harming the health.

它即使被咽下用麦胶蛋白和麦谷蛋白做的胶基也能被消化掉，不致于危害健康。

5.SIG (swelling index of glutenin) and SDS-sedimentation value are affected by wheat protein quality together with the protein quantity.

SIG和SDS沉降值是受蛋白质数量和质量共同影响的指标。

6.Therefore, improving the composition and content of HMW glutenin proteins is the main task for wheat quality breeding.

因此，改变小麦中HM w谷蛋白的组成及含量是小麦品质改良的主要内容。

7.There are just two methods, Perten SKCS 4100 and swelling index of glutenin(SIG), which can be used to evaluate wheat single (kernel) characterization until now.

目前测定小麦单籽粒品质的方法有单籽粒谷物品质测定法和谷蛋白溶涨指数法（SIG）。

8.The protein structure of wheat is primarily composed of two main proteins: gliadin and glutenin.

小麦的蛋白质结构主要由两种主要蛋白质组成：谷蛋白和谷蛋白。

9.High levels of glutenin in flour can result in a better rise of baked goods.

面粉中高水平的谷蛋白可以使烘焙食品更好地膨胀。

10.In gluten-free baking, replacing glutenin is often a challenge for achieving the right consistency.

在无麸质烘焙中，替代谷蛋白通常是实现正确稠度的一大挑战。

11.The balance between gliadin and glutenin is crucial for achieving the desired texture in baked products.

谷蛋白和谷蛋白之间的平衡对于实现烘焙产品所需的质地至关重要。

12.During bread making, glutenin contributes to the elasticity and strength of the dough.

在面包制作过程中，谷蛋白有助于面团的弹性和强度。

作文

Gluten is a protein found in wheat and other grains, and it plays a crucial role in the baking industry. Within gluten, there are two main types of proteins: gliadin and glutenin. The latter, glutenin (谷蛋白), is particularly important for the elasticity and strength of dough. When flour is mixed with water, the proteins combine to form a network that traps gas produced by yeast, allowing the dough to rise. This unique property of glutenin (谷蛋白) is what gives bread its chewy texture and structure.In many baking recipes, the balance between gliadin and glutenin (谷蛋白) is essential for achieving the desired outcome. For instance, bread flour typically contains a higher proportion of glutenin (谷蛋白) compared to all-purpose flour. This is why bread made from bread flour tends to have a better rise and a more robust texture than bread made from lower-protein flours. The presence of glutenin (谷蛋白) contributes significantly to the overall quality of the baked product.Moreover, the process of kneading dough helps to develop the glutenin (谷蛋白) network, which strengthens the dough further. As the dough is worked, the proteins align and create a strong structure that can hold the gases produced during fermentation. This is why kneading is such a critical step in bread-making; it ensures that the glutenin (谷蛋白) and gliadin work together effectively to create a cohesive dough.However, not everyone can enjoy products containing glutenin (谷蛋白). Individuals with celiac disease or gluten sensitivity must avoid gluten entirely, as it can trigger severe health reactions. This has led to a rise in gluten-free products, which often rely on alternative binding agents to mimic the properties of glutenin (谷蛋白). These substitutes can include ingredients like xanthan gum or psyllium husk, which help provide structure and elasticity in gluten-free baking.In conclusion, glutenin (谷蛋白) is a vital component of gluten that significantly influences the texture and quality of baked goods. Understanding its role can help bakers make informed choices about the types of flour they use and how to manipulate dough for optimal results. As the demand for gluten-free alternatives continues to grow, it is essential to recognize the unique properties of glutenin (谷蛋白) and how they contribute to traditional baking. Whether you are a professional baker or a home cook, grasping the significance of glutenin (谷蛋白) will enhance your baking skills and deepen your appreciation for the science behind bread-making.

谷蛋白是一种存在于小麦和其他谷物中的蛋白质，在烘焙行业中扮演着至关重要的角色。在谷蛋白中，有两种主要类型的蛋白质：醇溶性蛋白和谷蛋白（glutenin）。后者，谷蛋白（glutenin），对于面团的弹性和强度尤为重要。当面粉与水混合时，这些蛋白质结合形成一个网络，捕捉酵母产生的气体，使面团膨胀。谷蛋白（glutenin）独特的特性正是赋予面包嚼劲和结构的原因。在许多烘焙食谱中，醇溶性蛋白和谷蛋白（glutenin）之间的平衡对于实现所需结果至关重要。例如，面包粉通常含有比通用面粉更高比例的谷蛋白（glutenin）。这就是为什么用面包粉制作的面包往往比用低蛋白面粉制作的面包有更好的发酵和更强的质感。谷蛋白（glutenin）的存在显著影响了烘焙产品的整体质量。此外，揉面过程有助于发展谷蛋白（glutenin）网络，进一步增强面团的强度。当面团被加工时，蛋白质排列并形成一个强大的结构，可以容纳发酵过程中产生的气体。这就是为什么揉面是面包制作中如此关键的一步；它确保了谷蛋白（glutenin）和醇溶性蛋白有效地协同工作，创造出一个一致的面团。然而，并不是每个人都能享受含有谷蛋白（glutenin）的产品。患有乳糜泻或对谷物敏感的人必须完全避免谷蛋白，因为它可能引发严重的健康反应。这导致了无谷蛋白产品的增加，这些产品通常依赖替代粘合剂来模拟谷蛋白（glutenin）的特性。这些替代品可以包括像黄原胶或车前草壳这样的成分，它们帮助在无谷物烘焙中提供结构和弹性。总之，谷蛋白（glutenin）是谷蛋白的重要组成部分，显著影响烘焙食品的质地和质量。理解它的作用可以帮助烘焙师在选择面粉类型和如何操作面团以获得最佳结果时做出明智的选择。随着对无谷物替代品的需求不断增长，认识到谷蛋白（glutenin）的独特特性及其在传统烘焙中的贡献至关重要。无论你是一名专业烘焙师还是家庭厨师，掌握谷蛋白（glutenin）的重要性将提升你的烘焙技巧，加深你对面包制作科学的欣赏。