Study on Improvement in Emulsifying Property of Gluten by Microwave Treatment

Abstract

Abstract: Improvement in emulsifying property of gluten by microwave treatment was studied in this paper. The orthogonaltest was developed based on studying the effect of pH value, gluten concentration, energy and heating time on emulsifyingproperty and detemined the optimum reaction conditions of improving the emulsifying property of gluten by microwavetreatment.The results indicated that the sequence of importance in improving emulsifying of gluten was: heating time>pH value>gluten concentration>microwave energy. The orthogonal test showed that the optimum reaction conditions were:pH value=10,gluten concentration=9.0%, heating time=100s and microwave energy=560W.At these conditions, the emulsion ability andemulsion stability both reached 100% and the solubility was 37.6%, which indicated that microwave treatment remarkablyimproved the emulsifying property of gluten.

Key words: vital wheat gluten, microwave treatment, emulsifying

ZHAO Dong-Yan, WANG Jin-Shui, YE Tao. Study on Improvement in Emulsifying Property of Gluten by Microwave Treatment[J]. FOOD SCIENCE, 2003, 24(5): 25-28.

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Study on Improvement in Emulsifying Property of Gluten by Microwave Treatment

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