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| Study on deamidation of wheat gluten deamidated with citric acid |
| 1.College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, Guangdong 510640, China; 2.Department of Nutrition and Food Sciences, University of MarylandCollege Park, Maryland 20740MD, USA) |
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Abstract To study the effect of deamidation on wheat gluten with citric acid, wheat gluten deamidated with hydrochloric acid (HDWG) was selected as samples based on the evaluation from deamidation degree, nitrogen soluble index, SDSPAGE, FTIR, and SEM of the modified samples. At the similar deamidation degree of 60％, foaming capacity of citric acid deamidated samples (CDWG) was about 4 times more than that of HDWG. CDWG exhibited the higher emulsification properties compared with HDWG. HDWG was observed to have the distinctive susceptibility of large molecule bands (50～100 kDa) and the obvious enhancement of small molecule bands (<14 kDa), but there were no significant differences in the large molecule bands between CDWG and the control. Furthermore, the band positions of secondary structures of HDWG showed obvious shifts in contrast to those of CDWG and the control.
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2011, Vol. 32 
