Study on the Preparation and Functional Properties of Wheat Gluten-Pectin Complexes

doi:10.3969/j.issn.1673-1689.2019.08.012

Home > Archive>Volume 38, Issue 8, 2019 >84-90. DOI:10.3969/j.issn.1673-1689.2019.08.012

Study on the Preparation and Functional Properties of Wheat Gluten-Pectin Complexes
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                        10.3969/j.issn.1673-1689.2019.08.012
                    
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In order to improve the solubility of wheat gluten，the author prepared a kind of wheat gluten-pectin complexes under the hygrothermal conditions by single factor and orthogonal experiments. And studied the changes of its functional properties. The experiment results showed that：pectin added 1%，pH 4.5，temperature 50 ℃，reaction time 60 min. The solubility of the complexes under the optimum preparation conditions was 10.44 mg/mL. Compared with the mixture and control sample，the complexes obtained under the optimum preparation conditions increased significantly in water holding capacity，foaming stability，emulsibility and emulsion stability. Meanwhile，it decreased significantly in oil-holding capacity and foaming ability.

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JI Shimin, ZHANG Lianfu. Study on the Preparation and Functional Properties of Wheat Gluten-Pectin Complexes[J]. Journal of Food Science and Biotechnology,2019,38(8):84-90.

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