Furthermore, the changes of gluten ingredients during making noodle and their different relationships with noodle texture were researched.

Effects of Gluten on Noodle Qualities;

Study on Modification by Succinylation of Wheat Gluten;

Study on the limited enzymatic hydrolysis of wheat gluten;

The water-insolubility of wheat gluten protein(WGP) is one of the major limitations for its more extensive use in food processing.

The solubility and foaming capacity of wheat gluten protein(WGP) could be improved by protease modification.

Take gluten flour as the main raw material,based on its good function and nutrition characteristic,the series vegetarian gluten protein food is developed through the moderate modification to improve gluten protein workability.

Starch and gluten protein are two mainly components of the flour.

This paper studied on the degradability of wheat gluten protein in goat s rumen, gluten protein on the movement of rumen of goats , the effect of gluten protein on ruminal metabolism and blood indexes in goats and the rumen fluid with opioid activity on the growth and endogenous hormones of local chickens.

Several important property parameters of the wheat gluten membrane were studied and tested by adding the cross-linking reagent CaCl2 while the optimum conditions were got by multiple scoring method.

3mol/L,wheat gluten 12.

After the enzymes were used in proper condition to hydrolyze wheat gluten for 4 hours,Gln bounded peptides in the hydrolysates were measured under the protection of [Bis(trifluoroacetoxy)iodo]benzen(BTI) by HPLC(λ=340 nm).

Effects of ultrasound-assisted freezing on total water content and ice crystals size distribution in frozen wet gluten

The content of freezable water in frozen wet gluten was determined by means of differential scanning calo-rimetry(DSC) to reveal the thermodynamic mechanism of ice crystallization during the ultrasonic-assisted food freezing.