Study on the Influence of Ultrasonic Modified on Wheat Gluten
LI Guo-qiang
LI Xiao-ming
Abstract：Wheat gluten was obtained by washing dough, then the samples were gotten at-20℃by vacuum freeze dry. wheat gluten protein solubility and water holding capacity, emulsification and emulsion stability, foaming and foaming stability were determined with pH value range from 3 to 12. The results show that: solubility, water holding capacity, emulsion, emulsion stability, foaming exhibited "U" pattern when pH change frome 3 to 12, but minimum number was observed at pH6, foaming stability increased then decreased and the peak appeared at pH8. The solubility, foam stability and emulsion stability gradually decreased with the ultrasonic treatment time and the highest point was achievedat 350W processure. The water holding of wheat gluten decreased then increased with treatment time and lowest point was found at 5min treatment while it was larger with 700W treatment. The emulsion and foam stability increased and then decreased with treatment time; the peak was arrived at 5min and it was larger than others with 700W treatment.
Keywords：Wheat glutenultrasonicmodify
Publication Date：2014-01-01
Online Publishing Date：2026-08-28(First online date of this platform, not the publication date of the document)
Pages：5( 28-32 )