scholarly journals Improvement of Functional Properties of Wheat Gluten Using Acid Protease from Aspergillus usamii

PLoS ONE ◽  
2016 ◽  
Vol 11 (7) ◽  
pp. e0160101 ◽  
Author(s):  
Lingli Deng ◽  
Zhaoxia Wang ◽  
Sheng Yang ◽  
Junmei Song ◽  
Fei Que ◽  
...  
Keyword(s):  
Functional Properties ◽  
Wheat Gluten ◽  
Acid Protease ◽  
Aspergillus Usamii

Effect of lipid incorporation on functional properties of wheat gluten based edible films

2016 ◽  
Vol 69 ◽  
pp. 275-282 ◽  
Author(s):  
Jeancarlo R. Rocca-Smith ◽  
Eva Marcuzzo ◽  
Thomas Karbowiak ◽  
Jessica Centa ◽  
Marco Giacometti ◽  
...  
Keyword(s):  
Functional Properties ◽  
Wheat Gluten ◽  
Edible Films

Functional Properties of Ultrasonically Treated Wheat Gluten

2012 ◽  
Vol 463-464 ◽  
pp. 855-860
Author(s):  
Lei Zhao ◽  
Guo Qin Liu ◽  
Bing Li ◽  
Lin Li
Keyword(s):  
Molecular Weight ◽  
Functional Properties ◽  
Treatment Time ◽  
Emulsion Stability ◽  
Foam Stability ◽  
Wheat Gluten ◽  
Stability Index ◽  
Gel Permeation Chromatography ◽  
Ultrasonic Power ◽  
Emulsifying Capacity

Ultrasonic was employed to improve the functional properties of wheat gluten. The results showed their solubility, emulsifying capacity and emulsion stability index of ultrasonically treated wheat gluten gradually increased as the ultrasonic power and treatment time increase, when ultrasonic treated for 20min at 240W, the solubility, emulsifying capacity and emulsion stability reached the maximum, then the solubility slightly decreased when the ultrasonic power exceeded 240W. However, the forming capacity and foam stability of ultrasonically treated gluten samples gradually increased with ultrasonic power and treatment time increasing. Gel Permeation Chromatography (GPC) observations revealed that the molecular weight of gluten decreased as the ultrasonic power increased, implying that the molecular of wheat gluten was broken by ultrasonic. Lower molecular weight of wheat gluten showed better functional properties.

Wheat gluten in extruded fish feed: effects on morphology and on physical and functional properties

2013 ◽  
Vol 19 (6) ◽  
pp. 845-859 ◽  
Author(s):  
V. Draganovic ◽  
A.J. van der Goot ◽  
R. Boom ◽  
J. Jonkers
Keyword(s):  
Functional Properties ◽  
Wheat Gluten ◽  
Fish Feed

Enzymatic preparation and functional properties of wheat gluten hydrolysates

2007 ◽  
Vol 101 (2) ◽  
pp. 615-620 ◽  
Author(s):  
Xiangzhen Kong ◽  
Huiming Zhou ◽  
Haifeng Qian
Keyword(s):  
Functional Properties ◽  
Wheat Gluten ◽  
Enzymatic Preparation

Combined Acid Deamidation and Enzymic Hydrolysis for Improvement of the functional Properties of Wheat Gluten

1994 ◽  
Vol 20 (2) ◽  
pp. 153-165 ◽  
Author(s):  
B. Mimouni ◽  
J. Raymond ◽  
A.M. Merle-Desnoyers ◽  
J.L. Azanza ◽  
A. Ducastaing
Keyword(s):  
Functional Properties ◽  
Wheat Gluten ◽  
Enzymic Hydrolysis

Effects of Enzymatic Deamidation by Protein-Glutaminase on Structure and Functional Properties of Wheat Gluten

2006 ◽  
Vol 54 (16) ◽  
pp. 6034-6040 ◽  
Author(s):  
Yie Hui Yong ◽  
Shotaro Yamaguchi ◽  
Yasuki Matsumura
Keyword(s):  
Functional Properties ◽  
Wheat Gluten

Some functional properties of acylated wheat gluten

1982 ◽  
Vol 30 (5) ◽  
pp. 930-934 ◽  
Author(s):  
Kathleen J. Barber ◽  
Joseph J. Warthesen
Keyword(s):  
Functional Properties ◽  
Wheat Gluten

Effects of Frozen Storage Time on the Functional Properties of Frozen Wheat Gluten

2011 ◽  
Vol 236-238 ◽  
pp. 2647-2650
Author(s):  
Guo Qin Liu ◽  
Xiao Jun Liu ◽  
Lin Li ◽  
Bing Li
Keyword(s):  
Functional Properties ◽  
Freeze Drying ◽  
Storage Time ◽  
Emulsion Stability ◽  
Foam Stability ◽  
Wheat Gluten ◽  
Frozen Storage ◽  
Water Holding Capacity ◽  
Emulsifying Capacity ◽  
Water Holding

The effects of frozen storage time on the functional properties of frozen wheat gluten were evaluated. The frozen wheat gluten was subjected to frozen storage in refrigerator at－18°C for 0–120days. The samples were obtained by the process of freeze-drying. The main functional properties of frozen wheat gluten were determined to confirm the effects of frozen storage time on functional properties of frozen wheat gluten. Results showed that solubility, water-holding capacity, emulsifying capacity, foamability and foam stability of frozen wheat gluten decreased and that oil-holding capacity, emulsion stability of frozen wheat gluten were improved with prolonged frozen storage time.

Intrinsic influence of various plasticizers on functional properties and reactivity of wheat gluten thermoplastic materials

2005 ◽  
Vol 42 (1) ◽  
pp. 81-91 ◽  
Author(s):  
Marion Pommet ◽  
Andréas Redl ◽  
Stéphane Guilbert ◽  
Marie-Hélène Morel
Keyword(s):  
Functional Properties ◽  
Wheat Gluten
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