Effect of Ultrasonic Treatment and Glycosylation Modification on Characteristics and Structure of Wheat Gluten

doi:10.7506/spkx1002-6630-201705020

Abstract

Abstract: Wheat gluten was glycosylated with glucose after ultrasonic pre-treatment to investigate changes in solubility and emulsifying activity. Meanwhile, the structural properties of glycosylated wheat gluten were characterized. Results indicated that appropriate ultrasonic pretreatment facilitated the glycosylation of wheat gluten. It was found that the glycosylation of wheat gluten with 40 min ultrasonic pretreatment at 40 kHz, 300 W significantly improved its solubility at the isoelectric point by 82.15% compare to the control group. In addition, the emulsifying capacity and emulsion stability reached the maximum level of 56.82 m2/g and 36.27 min, respectively. Appropriate ultrasonic pretreatment could increase the surface hydrophobicity (H0) of wheat gluten, while it decreased after grafting with glucose. Fourier transform infrared spectroscopy indicated that wheat gluten grafted with glucose through covalent bonds to form glycoprotein.

Key words: wheat gluten, glycosylation, ultrasonic, characteristics, structure

CLC Number:

TS213.2

ZANG Yanni, ZHAO Yanyan, LUO Shuizhong, ZHONG Xiyang, MU Dongdong, JIANG Shaotong, ZHENG Zhi. Effect of Ultrasonic Treatment and Glycosylation Modification on Characteristics and Structure of Wheat Gluten[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201705020.

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Effect of Ultrasonic Treatment and Glycosylation Modification on Characteristics and Structure of Wheat Gluten

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