Research of the Influence of the Extent of Succinylation on Wheat Gluten Modified by Succinic Anhydride

Abstract

Abstract: In this article, wheat gluten was modified by the succinic anhydride.The influence of the extent of succinylation on solubility, emulsifying activity, emulsifying stability, foaming capacity and foaming stability was discussed. Finally, the modified wheat gluten in the optimum condition was used in the noodle. The result shows that the optimum extent of succinylation of wheat gluten is 66.1%; solubility, emulsifying activity, emulsifying stability, foaming capacity and foaming stability is 5.09mg/ml, 56.8%, 56.4%, 44.8%, 25%, respectively. Compared with the usual wheat gluten, the quality of the noodle made with the succinylated wheat gluten is better.

Key words: wheat gluten, succinylation, modify, noodle

ZHONG Xi-Yang, JIANG Shao-Tong, SUN Han-Ju, PAN Li-Jun, CHEN Guo-Qiang. Research of the Influence of the Extent of Succinylation on Wheat Gluten Modified by Succinic Anhydride[J]. FOOD SCIENCE, 2005, 26(9): 123-127.

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Research of the Influence of the Extent of Succinylation on Wheat Gluten Modified by Succinic Anhydride

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