Advances on the modification of wheat gluten for increasing its emulsifying properties

WANG Zhao-xia; CHEN Xi-wei; SONG Jun-mei; FENG Feng-qin

doi:10.13386/j.issn1002-0306.2013.23.069

WANG Zhao-xia, CHEN Xi-wei, SONG Jun-mei, FENG Feng-qin. Advances on the modification of wheat gluten for increasing its emulsifying properties[J]. Science and Technology of Food Industry, 2013, (23): 356-360. DOI: 10.13386/j.issn1002-0306.2013.23.069

Citation:

WANG Zhao-xia, CHEN Xi-wei, SONG Jun-mei, FENG Feng-qin. Advances on the modification of wheat gluten for increasing its emulsifying properties[J]. Science and Technology of Food Industry, 2013, (23): 356-360. DOI: 10.13386/j.issn1002-0306.2013.23.069

Citation:

WANG Zhao-xia, CHEN Xi-wei, SONG Jun-mei, FENG Feng-qin. Advances on the modification of wheat gluten for increasing its emulsifying properties[J]. Science and Technology of Food Industry, 2013, (23): 356-360. DOI: 10.13386/j.issn1002-0306.2013.23.069

Advances on the modification of wheat gluten for increasing its emulsifying properties

Abstract

Abstract

Modification is an important way to improve the functional properties including emulsifying property of wheat gluten.The advances on wheat gluten modification by physical, chemical, enzymatic and compound methods to increase its emulsifying properties were summarized, and the application was prospected.

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