Improve The Functionalities Of Gluten By Enzymatic Hydrolysis And Compound Modification

In this subject, enzymatical and compound treatment were used to modify the vital wheat gluten. The solubility, emulsion ability, emulsion stability, forming capacity and form stability was used as indexes to improve the functional properties of vital wheat gluten.(1)Neutral protease was used to hydrolysis vital wheat gluten. We studied the influence of solid/liquid ratio, enzyme concentration, pH, temperature and time to the functionality of product. The orthogonal experiments showed that the optimum condition are: solid/liquid ratio 1:10, enzyme concentration 0. 4%, pH 6. 5, temperature 40℃, reaction time 3h. At this condition, the solubility can reach 65. 15%, emulsion ability and emulsion stability can reach 50. 38% and 49. 10%, forming capacity and form stability can reach 380ml and 240ml.(2)In the process of hydrolysis by neutral protease, the overall rate of hydrolysis diminished exponentially versus the degree of hydrolysis, and the vitality of enzyme reduced too.According to the experimental study, a kinetic model equation simulating the enzymatic hydrolysis of wheat gluten was obtained:It could provided a theoretic basis for the parameters of enzymatic hydrolysis process.(3) Enzymatic hydrolysis and succinylation was compound to modify vital wheat gluten. We studied the influence of anhydride usage, temperature, enzyme concentration and hydrolysis time to the functionality of product. The orthogonal experiments show that the optimum condition areranhydride usage 10%, temperature 40°C, enzyme concentration 0. 6%, hydrolysis time 2h. At this condition, the solubility can reach 71. 07%, emulsion ability and emulsion stability can reach 52.76% and 50. 76%, forming capacity and form stability can reach 134ml and 32ml.(4)Compared to the solubility of the native vital gluten and modified vital gluten, and found that the solubility of modified vital gluten was raisedto the different degree.(5)SDS-PAGE of the native vital gluten and modified vital gluten indicated that the structure of vital gluten had changed.