FOOD SCIENCE ›› 2003, Vol. 24 ›› Issue (12): 47-49.

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Modification of Wheat Gluten by Deamidation

 KONG  Xiang-Zhen, ZHOU  Hui-Ming   

  1. School of Food Science and Technology , Southern Yangtze University
  • Online:2003-12-15 Published:2011-12-13

Abstract: Wheat gluten was deamidated by hydrochloric acid. The experiments showed that the optimal conditions were:the concentration of HCl 0.3mol/L,wheat gluten 12.5g/100ml, reaction time 5h and temperature 65℃.After deamidation, thesolubility and emulsifying activity of wheat gluten were improved greatly.

Key words: wheat gluten, deamidation, modification