Paper Title:
Effects of Frozen Storage Time on the Functional Properties of Frozen Wheat Gluten
  Abstract

The effects of frozen storage time on the functional properties of frozen wheat gluten were evaluated. The frozen wheat gluten was subjected to frozen storage in refrigerator at-18°C for 0–120days. The samples were obtained by the process of freeze-drying. The main functional properties of frozen wheat gluten were determined to confirm the effects of frozen storage time on functional properties of frozen wheat gluten. Results showed that solubility, water-holding capacity, emulsifying capacity, foamability and foam stability of frozen wheat gluten decreased and that oil-holding capacity, emulsion stability of frozen wheat gluten were improved with prolonged frozen storage time.

  Info
Periodical
Advanced Materials Research (Volumes 236-238)
Edited by
Zhong Cao, Yinghe He, Lixian Sun and Xueqiang Cao
Pages
2647-2650
DOI
10.4028/www.scientific.net/AMR.236-238.2647
Citation
G. Q. Liu, X. J. Liu, L. Li, B. Li, "Effects of Frozen Storage Time on the Functional Properties of Frozen Wheat Gluten", Advanced Materials Research, Vols. 236-238, pp. 2647-2650, 2011
Online since
May 2011
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Price
$32.00
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