Properties of Gluten, Gliadin and Glutenin

doi:10.7506/spkx1002-6300-200923009

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (23 ): 47-51.doi: 10.7506/spkx1002-6300-200923009

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Properties of Gluten, Gliadin and Glutenin

ZHONG Xi-yang，JIANG Shao-tong，PAN Li-jun，LI Zhi-kai，JIAO Li-zhou

School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009,China

Received:2009-08-24 Online:2009-12-01 Published:2010-12-29
Contact: ZHONG Xi-yang E-mail:sunriseset@sina.com

Abstract

Abstract:

Functional properties of gluten, gliadin and glutenin and their relationships were investigated within pH value from 3 to 11 through the evaluation of solubility, emulsifying ability and emulsifying stability, foaming ability and foaming stability. Results indicated that solubility, emulsifying capability and emulsifying stability, foaming ability of gluten was the weakest at pH 7. Gliadin exhibited better solubility, emulsifying ability and emulsifying stability, foaming ability and foaming stability than glutenin at the same pH condition. Therefore, gliadin was the major component for improving function of wheat gluten.

Key words: gluten, gliadin, glutenin, functional property

CLC Number:

TS210.1

ZHONG Xi-yang，JIANG Shao-tong，PAN Li-jun，LI Zhi-kai，JIAO Li-zhou. Properties of Gluten, Gliadin and Glutenin[J]. FOOD SCIENCE, 2009, 30(23 ): 47-51.

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