Founctional Properties of Wheat Gluten Influenced by Dynamic High Pressure Microfluidization Treatment
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Abstract:
The effect and mechanism of dynamic high pressure microfluidization (DHPM) on functional properties of gluten protein was investigated. The results showed that DHPM could change the functional properties of gluten protein and there was close relationship between the changes in functional properties and the pressure of DHPM or protein concentration. When the concentration was above 4% the solubility was increased and then decreased with the increase of pressure. When the concentration was less than 4% the solubility was decreased and then increased with the increase of pressure, with the limit of 80 MPa. When the concentration was 4%, the foaming ability decreased and the foaming stability, emulsifying ability and emulsifying stability increased with the increase of pressure; while the opposite as the other concentration such as 2% and 6%. SDS-PAGE and DSC analysis indicated that high molecular weight subunit was destroyed and some new aggregation was formed, which changed the functional propertied of gluten protein.