The Effect of Ultrasound on the Functional Properties of Wheat Gluten

Molecules

Haihua Zhang¹  Irakoze P. Claver¹  Ke-Xue Zhu¹ 

[1] ¹School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China ²Département de TIAA, Institut Supérieur d’Agriculture, Université du Burundi, BP. 35 Gitega, Burundi

关键词: wheat gluten;    ultrasound;    rheology;    emulsion properties;    foam properties;   

DOI  :  10.3390/molecules16054231

来源: mdpi

【 摘 要 】

In this study, the effect of ultrasound on the foaming and emulsifying properties of wheat gluten as well as its electrophoretic and rheology properties were investigated. The foam capacity and foam stability of ultrasound treated wheat gluten proteins gradually increased as the treatment power increased, and were more pronounced at 100% power level. Excluding those of the raw wheat gluten, the lowest emulsifying capacity values and emulsifying stability were obtained with the samples ultrasound treated at 60% power level. In general, ultrasound treatment did not cause major changes on the protein electrophoretic patterns of gluten samples at the power levels used. Ultrasound affected the storage and the loss moduli with typical U-shape alteration.

【 授权许可】

CC BY   
This is an open access article distributed under the Creative Commons Attribution License (CC BY) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.