Abstract:

In the present study, vital wheat gluten (WG) was comminuted into 8 different meshes using a jet mill, and effect of comminution degree on physico-chemical and functional properties of WG was examined. Results showed that with decreasing particle size, there was an obvious decrease in moisture content in WG and the water absorbing capacity exhibited an ascending trend below 500 mesh and a descending trend between 900 mesh and 500 mesh and held the line approximately above 900 mesh. Whiteness, foaming properties, emulsifying properties, water holding capacity and oil holding capacity had different increases as particle size decreased. Therefore, ultrafine comminution can improve some properties of VWG and the improvement in physico-chemical and functional properties varies with comminution degree.

Key words: ultrafine comminution, vital wheat gluten, physico-chemical properties, functional properties