Emulsifying and Foaming Properties of Wheat Gluten Influenced by High Pressure Microfluidization

Abstract:

The changes in emulsifying and foaming properties of wheat gluten treated by dynamic high pressure microfluidization (DHPM) were identified. Solutions of wheat gluten (4%, w/w) in water or in pH=2 aqueous solution were treated by various pressure (0, 40, 60, 80, 100 MPa) microfluidization. It was found that DHPM treatment could effectively improve the emulsifying property and foam stability of wheat gluten in water, but decrease the foaming capacity of wheat gluten in water and emulsifying and foaming properties of wheat gluten in pH=2 aqueous solution. These results may be useful to the food processing industry.

• Periodical: Advanced Materials Research (Volumes 690-693)
• Pages: 1327-1330
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.690-693.1327
• Online since: May 2013
• Authors: Nai Jun Yan, Guo Qin Liu, Lu Yao Chen, Xin Qi Liu
• Keywords: Emulsifying Property, Foaming Property, Microfluidization, Wheat Gluten

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