EFFECT OF ULTRA-HIGH PRESSURE TREATMENT ON FUNCTIONAL PROPERTIES AND STRUCTURE OF WHEAT GLUTEN

The poor functional properties of wheat gluten greatly restrict its application in food industry.In this paper,the modification of ultra-high pressure processing on wheat gluten was investigated.The wheat gluten was treated by ultra-high pressure under the pressure of 300 MPa,and the effect of treatment time on its structure and functional properties were analyzed with the solubility,emulsibility,foamability and thermal stability as evaluation indexes.The results showed that with the extended of processing time,the solubility had a trend of first increasing and then decreasing,which reached the maximum of 3.0 mg/mL at 10 min.The emulsibility and foamability both increased gradually with the prolonging of ultra-high pressure treatment time,while the change of emulsion stability,foam stability and thermal stability were relatively complex.In general,the effect ofultra-high pressure treatment time on the changing rule of every function had a little difference.Meanwhile,the structure changes of wheat gluten treated by ultra-high pressure were confirmed by ultraviolet spectrum (UV) and fourier transform infrared spectroscopy (FTIR).The result of UV showed that the absorption peak of the samples reduced and the peak position had a blue shift after ultra-high pressure treatment.It was observed with FTIR that ultra-high pressure promoted the secondary structure of wheat gluten α-helical and random coil partly converting to β-sheet conformation.It was concluded that ultra-high pressure treatment had certain effect on the structure of wheat gluten.