Abstract: Dialyzed deaminated wheat gluten was subjected to ultrasonic treatment under varying conditions of ultrasonic power, treatment time and ultrasonic field temperature with the aim of studying the effect of ultrasonic treatment on functional properties of deamidated wheat gluten. The optimal conditions of ultrasonic power, treatment time and ultrasonic field temperature for maximizing nitrogen soluble index (NSI) were determined by response surface methodology to be 100 W, 10 min and 44 ℃, respectively. Under the optimal conditions, the NSI was up to 77.28%. The foaming capacity and foam stability of deaminated wheat gluten were increased by 11% and 20% respectively after ultrasonic treatment. In addition, ultrasonic treatment could also improve the emulsifying capacity and emulsion stability of deaminated wheat gluten.

Key words: wheat gluten, deamidation, sonication, response surface analysis, functional properties