The Preparation And Application Of The Modified Gluten By Wet Treatment And Succinic Anhydride Acylation

In this subject, gluten was modified by both wet heat treatment and succinic anhydride acylation. Gluten quality concentration, pH, temperature , time of wet heat and pH, temperature, succinic anhydride usage of succinic anhydride acylation to the extent of modification and functionality of product were studied. Based on single factor experiments, the optimum reaction conditions were found through the orthogonal experiments: gluten quality concentration 7.5%(dry base), pH value 5, reaction time 20 min and temperature 90℃by wet heat treatment, also pH value 8.5, temperature 40℃and the ration of succinic anhydride to gluten 10%(dry base) by succinic anhydride acylation.The structures of modified gluten were studied by DSC and FTIR. DSC analysis showed that the modified temperature of modified gluten was higher than raw gluten. FTIR analysis showed that the main secondary structures of gluten wasβ-sheet. The secondary structures of modified gluten were changed. The secondary structures were changed fromβ-Turn toβ-sheet.Gluten, modified gluten and soybean protein were added to rolled meat as application experiments. Application experiments of gluten showed that the texture property of rolled meat was improved by adding different proteins. By adding 3% modified gluten, the texture property of rolled meat was obviously improved. And the effect of adding modified gluten was superior to the effect of adding raw gluten and soybean protein, especially the reduce of cook loss was available for get of product.