Research progress of modification new technologies for wheat gluten
WANG Jianzhong
YIN Hongna
Abstract：Wheat gluten was a nutritious and abundant plant protein.However,its molecular structure prevented the wide application of wheat gluten.The solubility,emulsibility and foaming properties of modified wheat gluten were much improved,which greatly expanded its application in food.The recent research progress of three kinds of modification technologies for wheat gluten was reviewed,including physical，chemical and enzymatic methods.Based on the above,it is suggested that the combined modification technologyies of meat gluten could be more effective due to the limitations of single modification technology.
Keywords：wheat glutenmodification technologyplant protein
Publication Date：2017-03-02
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：6( 20-25 )