{"id":6269,"date":"2024-08-06T08:56:08","date_gmt":"2024-08-06T08:56:08","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=6269"},"modified":"2024-08-06T08:56:08","modified_gmt":"2024-08-06T08:56:08","slug":"gluten","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/hu\/gluten\/","title":{"rendered":"Milyen felhaszn\u00e1l\u00e1si m\u00f3djai vannak a glut\u00e9nnek az \u00e9lelmiszerekben?"},"content":{"rendered":"<p><strong>Glut\u00e9n Alkalmaz\u00e1s \u00e1ttekint\u00e9se<\/strong><\/p>\n<p>A glut\u00e9n (b\u00fazaglut\u00e9nfeh\u00e9rje) b\u00faz\u00e1b\u00f3l, kukoric\u00e1b\u00f3l \u00e9s m\u00e1s gabonaf\u00e9l\u00e9kb\u0151l, mint nyersanyagokb\u00f3l, tudom\u00e1nyos feldolgoz\u00e1ssal \u00e9s term\u00e9szetes n\u00f6v\u00e9nyi feh\u00e9rj\u00e9b\u0151l \u00e1ll, nyersfeh\u00e9rje-tartalma t\u00f6bb mint 75%, amely b\u00faz\u00e1b\u00f3l sz\u00e1rmaz\u00f3 alkoholban old\u00f3d\u00f3 feh\u00e9rj\u00e9kb\u0151l \u00e9s b\u00fazaglut\u00e9nb\u0151l \u00e1ll, k\u00f6r\u00fclbel\u00fcl 1:1 ar\u00e1nyban.<\/p>\n<p>A glut\u00e9n er\u0151s v\u00edzfelv\u00e9teli, viszkoelasztikus, filmform\u00e1z\u00e1si, tapad\u00e1si h\u0151koagul\u00e1ci\u00f3s, zs\u00edrfelsz\u00edv\u00f3 emulge\u00e1l\u00f3 \u00e9s egy\u00e9b fizikai tulajdons\u00e1gokkal rendelkezik, mik\u00f6zben glutaminban \u00e9s egy\u00e9b funkcion\u00e1lis aminosavakban gazdag. Jelenleg a glutamint sz\u00e9les k\u00f6rben haszn\u00e1lj\u00e1k az \u00e9lelmiszer-feldolgoz\u00f3 iparban \u00e9s az \u00e1llateledel- \u00e9s takarm\u00e1nyiparban, az \u00e9lelmiszerek \u00edz\u00e9nek \u00e9s t\u00e1pl\u00e1lkoz\u00e1si tulajdons\u00e1gainak jav\u00edt\u00e1s\u00e1ra, a takarm\u00e1ny t\u00e1p\u00e9rt\u00e9k\u00e9nek jav\u00edt\u00e1s\u00e1ra haszn\u00e1lj\u00e1k, j\u00f3 alkalmaz\u00e1si kil\u00e1t\u00e1sokkal rendelkezik.<\/p>\n<p>K\u00edna teljes \u00e9ves b\u00fazakibocs\u00e1t\u00e1sa meghaladja a 100 milli\u00f3 tonn\u00e1t, a glut\u00e9nfeldolgoz\u00f3 nyersanyagok elegend\u0151ek, nyilv\u00e1nval\u00f3 feldolgoz\u00e1si \u00e9s alkalmaz\u00e1si el\u0151ny\u00f6kkel. A statisztik\u00e1k szerint a glut\u00e9n \u00e9ves glob\u00e1lis kibocs\u00e1t\u00e1sa k\u00f6r\u00fclbel\u00fcl 600 000, K\u00edna k\u00f6r\u00fclbel\u00fcl 100 000 t. A glut\u00e9n \u00c9szak-Amerik\u00e1ban, Eur\u00f3p\u00e1ban, Ausztr\u00e1li\u00e1ban, Jap\u00e1nban \u00e9s m\u00e1s orsz\u00e1gokban a k\u00fcl\u00f6nb\u00f6z\u0151 ipar\u00e1gakban sz\u00e9les k\u00f6r\u0171en alkalmazhat\u00f3 (1. t\u00e1bl\u00e1zat). A n\u00f6vekv\u0151 glut\u00e9ntermel\u00e9s \u00e9s a piaci kereslet diverzifik\u00e1l\u00f3d\u00e1s\u00e1nak v\u00e1ltoz\u00f3 tendenci\u00e1ja miatt a glut\u00e9n m\u00e9lyrehat\u00f3 fejleszt\u00e9se \u00e9s felhaszn\u00e1l\u00e1sa k\u00fcl\u00f6n\u00f6sen fontos.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-6270\" src=\"https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/08\/1-215.png\" alt=\"\" width=\"628\" height=\"280\" \/><\/p>\n<p><strong>A glut\u00e9n \u00e9lelmiszeripari alkalmaz\u00e1s\u00e1val kapcsolatos kutat\u00e1sok<\/strong><\/p>\n<p><strong>2.1 Keny\u00e9r, s\u00fctem\u00e9nyek \u00e9s m\u00e1s \u00faj t\u00edpus\u00fa t\u00e9sztaf\u00e9l\u00e9k<\/strong><br \/>\nAz elm\u00falt \u00e9vekben, ahogy az emberek eg\u00e9szs\u00e9gtudatoss\u00e1ga n\u00f6vekszik, a fogyaszt\u00f3i kereslet a durva szemek ir\u00e1nt, amit a s\u00fct\u0151ipari formula \u00e9s a feldolgoz\u00e1si technol\u00f3giai innov\u00e1ci\u00f3 okozott, a s\u00fct\u0151ipari term\u00e9kek is egyre gazdagabbak a v\u00e1ltozatoss\u00e1gban.<\/p>\n<p>\u00c1ltal\u00e1ban a b\u00faza feh\u00e9rjetartalma a keny\u00e9rlisztben kicsi, gyenge glut\u00e9n, a keny\u00e9rliszt hozz\u00e1adott durva szemek cs\u00f6kkentik a t\u00e9sztak\u00e9pz\u0151d\u00e9st, ami viszont cs\u00f6kkenti a t\u00e9sztaterm\u00e9kek hajl\u00e9konys\u00e1g\u00e1t, rugalmass\u00e1g\u00e1t \u00e9s sz\u00edn\u00e9t, nem felel meg az \u00e9lelmiszer-s\u00fct\u00e9s \u00e9s feldolgoz\u00e1s ig\u00e9nyeinek.<\/p>\n<p>A glut\u00e9n j\u00f3 v\u00edzvisszatart\u00f3 \u00e9s viszkoelasztikus tulajdons\u00e1gokkal rendelkezik, k\u00e9pes fenntartani a keny\u00e9r bels\u0151 nedvess\u00e9g\u00e9t, k\u00e9sleltetni a keny\u00e9r \u00edz\u00e9nek \u00f6reged\u00e9s\u00e9t, \u00edgy a keny\u00e9r text\u00far\u00e1ja egys\u00e9ges, m\u00e9rs\u00e9kelt rugalmass\u00e1g\u00fa, jobb \u00edz\u0171, ugyanakkor fokozza a p\u00e9ks\u00fctem\u00e9nyek t\u00e1pl\u00e1lkoz\u00e1si egyens\u00faly\u00e1t, n\u00f6veli a fogyaszt\u00f3i v\u00e1laszt\u00e1s m\u00e9rt\u00e9k\u00e9t.<\/p>\n<p>Li Yongjun 65% nedves glut\u00e9nt adott a hajdinakeny\u00e9rhez, ami n\u00f6velte a t\u00e9szta simas\u00e1g\u00e1t \u00e9s rugalmass\u00e1g\u00e1t, \u00e9s jav\u00edtotta a keny\u00e9rterm\u00e9kek \u00e9rz\u00e9kszervi min\u0151s\u00e9g\u00e9t.<\/p>\n<p>Yu Shuxi \u00e9s munkat\u00e1rsai 12% glut\u00e9nt \u00e9s 0,15% transzglutamin\u00e1zt adtak a liszthez, hogy cs\u00edr\u00e1ztatott barna rizskenyeret k\u00e9sz\u00edtsenek, ami n\u00f6velte a feh\u00e9rjetartalmat \u00e9s jav\u00edtotta a keny\u00e9r sz\u00edn\u00e9t.<\/p>\n<p>Dang Bin \u00e9s munkat\u00e1rsai 6% glut\u00e9nt adtak az \u00e1rpa t\u00e1pl\u00e1l\u00f3 keny\u00e9rhez, ami n\u00f6velte a keny\u00e9r fajlagos t\u00e9rfogat\u00e1t, \u00e9s jav\u00edtotta a keny\u00e9r \u00edz\u00e9t \u00e9s \u00e9rz\u00e9kszervi pontsz\u00e1m\u00e1t.<\/p>\n<p>Lu Fei et al. emellett glut\u00e9n hozz\u00e1ad\u00e1s\u00e1val jav\u00edtotta a keny\u00e9r reol\u00f3giai tulajdons\u00e1gait a sz\u00f3jababb\u00f3l k\u00e9sz\u00fclt keny\u00e9rhez, ez\u00e1ltal jav\u00edtva a keny\u00e9r min\u0151s\u00e9g\u00e9t. A hozz\u00e1adott glut\u00e9n mennyis\u00e9ge a liszt glut\u00e9nszil\u00e1rds\u00e1g\u00e1t\u00f3l f\u00fcgg.<\/p>\n<p>Qi Linjuan et al. \u00f6sszehasonl\u00edtotta k\u00e9tf\u00e9le keny\u00e9r \u00e9rz\u00e9kszervi tulajdons\u00e1gait a glut\u00e9n hozz\u00e1ad\u00e1s\u00e1val, mint v\u00e1ltoz\u00f3val, \u00e9s az eredm\u00e9nyek azt mutatt\u00e1k, hogy a glut\u00e9n hozz\u00e1ad\u00e1s\u00e1val k\u00e9sz\u00fclt keny\u00e9r nagy volt \u00e9s magas \u00e9rz\u00e9kszervi pontsz\u00e1mmal rendelkezett, de a t\u00fal sok glut\u00e9n t\u00fal nagy p\u00f3rusokat hagyott a keny\u00e9r magj\u00e1ban, ami rossz text\u00far\u00e1j\u00fa szerkezetet eredm\u00e9nyezett, \u00e9s cs\u00f6kkentette a keny\u00e9r el\u00e9gedetts\u00e9gi pontsz\u00e1m\u00e1t.<\/p>\n<p>A glut\u00e9n is alkalmazhat\u00f3 a torta-szer\u0171 term\u00e9kek el\u0151\u00e1ll\u00edt\u00e1s\u00e1ra, Zhang Hongyin et al. acilez\u00e9st haszn\u00e1lt a keny\u00e9rhez hozz\u00e1adott glut\u00e9n m\u00f3dos\u00edt\u00e1s\u00e1ra, \u00f6sszehasonl\u00edtva a glut\u00e9n \u00e9s a szukcinil\u00e1lt b\u00fazaglut\u00e9n feh\u00e9rje funkcion\u00e1lis tulajdons\u00e1gait, az eredm\u00e9nyek azt mutatj\u00e1k, hogy az acil\u00e1lt b\u00fazaglut\u00e9n feh\u00e9rje hidrofil csoportokat vezet be, ami jelent\u0151sen jav\u00edthatja az oldhat\u00f3s\u00e1got, az emulge\u00e1l\u00e1st, a habz\u00e1st \u00e9s a bubor\u00e9kstabilit\u00e1st, \u00e9s a tortaolaj helyettes\u00edt\u00e9s\u00e9t alkalmazz\u00e1k a s\u00fctem\u00e9nyek el\u0151\u00e1ll\u00edt\u00e1s\u00e1ra, hogy el\u00e9rheti az egys\u00e9ges porozit\u00e1s, finom, \u00edzletes \u00e9s puha hat\u00e1st.<\/p>\n<p><strong>2.2 Gomb\u00f3cok, t\u00e9szt\u00e1k \u00e9s egy\u00e9b hagyom\u00e1nyos t\u00e9szta\u00e9telek<\/strong><br \/>\nK\u00edna \u00e9szaki r\u00e9gi\u00f3j\u00e1ban a t\u00e9szta \u00e9s a gomb\u00f3cok nagy ar\u00e1nyt foglalnak el az alapvet\u0151 \u00e9lelmiszerek szerkezet\u00e9ben. A glut\u00e9n hozz\u00e1ad\u00e1sa a t\u00e9sztaf\u00e9l\u00e9khez jav\u00edthatja a t\u00e9sztaterm\u00e9kek \u00edzletess\u00e9g\u00e9t, viszkozit\u00e1s\u00e1t, simas\u00e1g\u00e1t \u00e9s egy\u00e9b mutat\u00f3it.<\/p>\n<p>Sz\u00e1mos tanulm\u00e1ny kimutatta, hogy a glut\u00e9n hozz\u00e1ad\u00e1sa n\u00f6velheti a t\u00e9szta feh\u00e9rjetartalm\u00e1t, n\u00f6velheti a kem\u00e9nys\u00e9get, a viszkoelaszticit\u00e1st, a rugalmass\u00e1got, a maxim\u00e1lis ny\u00edr\u00f3er\u0151t, \u00e9s el\u0151seg\u00edtheti a glut\u00e9nh\u00e1l\u00f3zat szerkezet\u00e9nek kialakul\u00e1s\u00e1t. Ezenk\u00edv\u00fcl a glut\u00e9n hozz\u00e1ad\u00e1sa a t\u00e9szt\u00e1hoz megv\u00e1ltoztathatja a por reol\u00f3giai tulajdons\u00e1gait is, hogy el\u00e9rje a t\u00e9szta stabiliz\u00e1l\u00e1si idej\u00e9nek cs\u00f6kkent\u00e9s\u00e9t, a gyenges\u00e9g m\u00e9rt\u00e9k\u00e9nek cs\u00f6kkent\u00e9s\u00e9t \u00e9s az \u00e1tfog\u00f3 index jav\u00edt\u00e1s\u00e1t.<\/p>\n<p>A Wen Jiping et al. \u00e1ltal az \u00e1rpaliszthez hozz\u00e1adott glut\u00e9n fokozta a liszt v\u00edzfelv\u00e9tel\u00e9t \u00e9s n\u00f6velte a term\u00e9k teljes\u00edtm\u00e9ny\u00e9t.<\/p>\n<p>Fan Suqin \u00e9s munkat\u00e1rsai glut\u00e9nt adtak a zabpehelyt\u00e9szta el\u0151\u00e1ll\u00edt\u00e1s\u00e1hoz, ami cs\u00f6kkentette a kem\u00e9ny\u00edt\u0151 old\u00f3d\u00e1si sebess\u00e9g\u00e9t \u00e9s jav\u00edtotta a zabpehelyt\u00e9szta min\u0151s\u00e9g\u00e9t.<\/p>\n<p>Su Liping \u00e9s munkat\u00e1rsai a hajdinat\u00e9szta el\u0151\u00e1ll\u00edt\u00e1sa sor\u00e1n glut\u00e9nt adtak hozz\u00e1, hogy p\u00f3tolj\u00e1k a hajdinalisztben l\u00e9v\u0151 alkoholban old\u00f3d\u00f3 feh\u00e9rj\u00e9ket, ez\u00e1ltal jobb ny\u00fal\u00e9konys\u00e1got \u00e9s viszkoelaszticit\u00e1st biztos\u00edtva.<\/p>\n<p>Sun Jiaojiao \u00e9s t\u00e1rsai glut\u00e9njav\u00edt\u00f3t adtak a kukoricat\u00e9szt\u00e1hoz, hogy lek\u00fczdj\u00e9k a kukoricaliszt feldolgoz\u00e1sa sor\u00e1n a t\u00e9szta h\u00e1l\u00f3s szerkezet\u00e9nek \u00e9s durva \u00edz\u00e9nek kialakul\u00e1sa okozta neh\u00e9zs\u00e9geket.<\/p>\n<p>Xu Mengmeng \u00e9s munkat\u00e1rsai kimutatt\u00e1k, hogy a glut\u00e9n jav\u00edthatja az \u00e9desburgonya-t\u00e9szta min\u0151s\u00e9g\u00e9t. Amikor \u00e9desburgonyakem\u00e9ny\u00edt\u0151t \u00e9s glut\u00e9nt haszn\u00e1lnak nyersanyagk\u00e9nt a t\u00e9szta k\u00e9sz\u00edt\u00e9s\u00e9hez, a t\u00falzott \u00e9desburgonyakem\u00e9ny\u00edt\u0151 negat\u00edv hat\u00e1ssal lesz a t\u00e9szt\u00e1ra, \u00e9s amikor az \u00e9desburgonyakem\u00e9ny\u00edt\u0151t 20%, a glut\u00e9nt pedig 2,7%-3,7% \u00e9rt\u00e9ken adj\u00e1k hozz\u00e1, a t\u00e9szta min\u0151s\u00e9ge hasonl\u00f3 a b\u00fazalisztb\u0151l k\u00e9sz\u00fclt t\u00e9szt\u00e1k\u00e9hoz.<\/p>\n<p>Wang Lei \u00e9s munkat\u00e1rsai a glut\u00e9n hozz\u00e1ad\u00e1s\u00e1nak hat\u00e1s\u00e1t vizsg\u00e1lt\u00e1k a p\u00e1rolt t\u00e9szta reol\u00f3giai tulajdons\u00e1gaira, \u00e9s az eredm\u00e9nyek azt mutatt\u00e1k, hogy a glut\u00e9n m\u00e9rs\u00e9kelt hozz\u00e1ad\u00e1sa jelent\u0151sen jav\u00edthatja az \u00e9rz\u00e9kszervi pontsz\u00e1mot, a kem\u00e9nys\u00e9get, a tapad\u00e1st \u00e9s m\u00e1s mutat\u00f3kat, \u00e9s cs\u00f6kkentheti a f\u0151z\u00e9si vesztes\u00e9g m\u00e9rt\u00e9k\u00e9t, az optim\u00e1lis adal\u00e9kanyag mennyis\u00e9ge pedig 2%~3%.<\/p>\n<p>Ban Jinfu et al. 9,0% glut\u00e9nt adtak a liszthez a gomb\u00f3cb\u0151r min\u0151s\u00e9g\u00e9nek optimaliz\u00e1l\u00e1sa \u00e9rdek\u00e9ben. Zhai Aihua et al. glut\u00e9nt adtak a m\u00f3dos\u00edtott kukorica- \u00e9s b\u00fazaliszt kever\u00e9k\u00e9hez a gomb\u00f3cliszt min\u0151s\u00e9g\u00e9nek jav\u00edt\u00e1sa \u00e9rdek\u00e9ben.<\/p>\n<p>Li Changwen et al. glut\u00e9nt alkalmazott a fagyasztott p\u00e1rolt zsemle el\u0151\u00e1ll\u00edt\u00e1s\u00e1hoz, amikor a 2%-hez hozz\u00e1adott glut\u00e9n mennyis\u00e9ge, a fagyasztott p\u00e1rolt zsemle \u00e9rz\u00e9kszervi min\u0151s\u00e9ge, fajlagos t\u00e9rfogata, l\u00e1gys\u00e1ga jobb, a t\u00falzott glut\u00e9n hozz\u00e1ad\u00e1sa a fagyasztott p\u00e1rolt zseml\u00e9t alacsonyabb min\u0151s\u00e9g\u0171v\u00e9 teszi.<\/p>\n<p>Shi Xueshen et al. 1% glut\u00e9nt adott hozz\u00e1 a liszthez \u00e9s 1%-t a p\u00e1rolt keny\u00e9r \u00e9leszt\u0151termel\u00e9s\u00e9hez, a p\u00e1rolt keny\u00e9r pontsz\u00e1mai \u00e9s fajlagos t\u00e9rfogata, valamint a mutat\u00f3k egy\u00e9b szempontjai javultak.<\/p>\n<p><strong>2.3 H\u00fas<\/strong><br \/>\nAz \u00e1llati h\u00fasterm\u00e9kekhez alkalmazott glut\u00e9n jav\u00edthatja a h\u00fasterm\u00e9kek viszkoelaszticit\u00e1s\u00e1t \u00e9s h\u0151re kem\u00e9nyed\u0151 tulajdons\u00e1gait, \u00e9s ragaszt\u00f3 szerepet j\u00e1tszhat.<\/p>\n<p>Ma Ge Li \u00e9s t\u00e1rsai glut\u00e9nt adtak a halpog\u00e1cs\u00e1hoz \u00e9s a halkolb\u00e1szhoz, fokozt\u00e1k a halpog\u00e1csa rugalmass\u00e1g\u00e1t, \u00e9s feloldott\u00e1k a h\u0151kolb\u00e1sz min\u0151s\u00e9groml\u00e1s\u00e1nak ellentmond\u00e1s\u00e1t a h\u0151steriliz\u00e1l\u00e1s miatt.<\/p>\n<p>Peng Haiping \u00e9s m\u00e1s glut\u00e9n, mint k\u00f6t\u0151anyag steak ragasztott h\u00fas, baromfi tekercsek, hamburger konzervek \u00e9s keny\u00e9rszeletek \u00e9s egy\u00e9b feldolgoz\u00e1si \u00e9s termel\u00e9si.<\/p>\n<p>A glut\u00e9n kiv\u00e1l\u00f3 min\u0151s\u00e9g\u0171 veget\u00e1ri\u00e1nus alapanyagk\u00e9nt haszn\u00e1lhat\u00f3 a h\u00fask\u00e9sz\u00edtm\u00e9nyek helyettes\u00edt\u00e9s\u00e9re. Kong Xiangzhen \u00e9s munkat\u00e1rsai kimutatt\u00e1k, hogy a glut\u00e9n szemcs\u00e9kk\u00e9 feldolgozhat\u00f3 a fagyasztott dar\u00e1lt h\u00fas Yuan helyettes\u00edt\u00e9s\u00e9re, vagy paszt\u00e1v\u00e1 vagy rostos feh\u00e9rjeterm\u00e9kk\u00e9 feldolgozva a dar\u00e1lt h\u00fas t\u00f6ltel\u00e9k\u00e9nek helyettes\u00edt\u0151jek\u00e9nt. Azonban a feldolgoz\u00e1s az \u00e1llati \u00e9s baromfih\u00fas term\u00e9kek kell k\u00fcl\u00f6n\u00f6s figyelmet ford\u00edtani a steriliz\u00e1l\u00e1s h\u0151m\u00e9rs\u00e9klet\u00e9t az \u00e1llati \u00e9s baromfih\u00fas 70 ~ 75 \u2103, amely egy bizonyos r\u00e9s a termikus megszil\u00e1rdul\u00e1s h\u0151m\u00e9rs\u00e9klet 80 \u2103 glut\u00e9n, \u00e9s ez\u00e9rt haszn\u00e1lt k\u00f6t\u0151anyagk\u00e9nt glut\u00e9n kell m\u00f3dos\u00edtani.<\/p>\n<p><strong>2.4 \u00c9lelmiszer-filmgy\u00e1rt\u00e1s<\/strong><br \/>\nA korai \u00e9lelmiszer-csomagol\u00e1s \u00e1ltal\u00e1ban m\u0171anyag term\u00e9keket haszn\u00e1lt, de a m\u0171anyag term\u00e9kek nehezen lebomlanak, ami befoly\u00e1solja a csomagolt \u00e9lelmiszer hi\u00e1nyoss\u00e1gainak eredend\u0151 \u00edz\u00e9t. A glut\u00e9n egys\u00e9ges text\u00far\u00e1j\u00fa, er\u0151s mechanikai tulajdons\u00e1gokkal rendelkezik, v\u00edzben viszonylag oldhatatlan, leboml\u00f3, biokompatibilis \u00e9s egy\u00e9b el\u0151ny\u00f6kkel rendelkezik, sz\u00e9les k\u00f6rben haszn\u00e1lhat\u00f3 az ehet\u0151 f\u00f3lia gy\u00e1rt\u00e1s\u00e1ban.<\/p>\n<p>Peng Haiping et al. b\u00fazaglut\u00e9n feh\u00e9rj\u00e9t haszn\u00e1lt nyersanyagk\u00e9nt egyszer\u0171 glut\u00e9nfilm k\u00e9sz\u00edt\u00e9s\u00e9hez, \u00e9s meghat\u00e1rozta a b\u00fazaglut\u00e9n \u00e9s a glicerin 3,5:1,0 ar\u00e1ny\u00e1t a filmk\u00e9pz\u00e9si folyamatban.<\/p>\n<p>A glut\u00e9nmembr\u00e1n egyszer\u0171 membr\u00e1n \u00e9s \u00f6sszetett membr\u00e1n 2 kateg\u00f3ri\u00e1ba sorolhat\u00f3. Az \u00f6sszetett membr\u00e1n 3 t\u00edpusra oszthat\u00f3: \u00f6sszetett membr\u00e1n feh\u00e9rj\u00e9kkel, \u00f6sszetett membr\u00e1n lipidekkel, \u00f6sszetett membr\u00e1n poliszacharidokkal.<\/p>","protected":false},"excerpt":{"rendered":"<p>Gluten Application Overview Gluten (wheat gluten protein) is wheat, corn and other grains as raw materials, through scientific processing and a natural plant protein, crude protein content of more than 75%, composed of wheat alcohol soluble proteins and wheat gluten at a ratio of about 1:1. Gluten has strong water absorption, viscoelasticity, film molding, adhesion [&hellip;]<\/p>","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>What are the applications of gluten in food? - China Chemical Manufacturer<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/longchangextracts.com\/hu\/gluten\/\" \/>\n<meta property=\"og:locale\" content=\"hu_HU\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What are the applications of gluten in food? - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"Gluten Application Overview Gluten (wheat gluten protein) is wheat, corn and other grains as raw materials, through scientific processing and a natural plant protein, crude protein content of more than 75%, composed of wheat alcohol soluble proteins and wheat gluten at a ratio of about 1:1. 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