Abstract
The chemical modifications of wheat gluten were investigated for preparing the product having the desirable properties for food processing.
Both emulsion stability and solubility were markedly improved by the deamidation and acylation (acetylation, succinylation) of gluten. pH showed the similar effects on emulsifying properties and solubility of deamidated gluten and acylated gluten.
Emulsion stability was not affected by the heating of the protein solution, but decreased by the addition of sodium chloride.
It was shown that the use of these modified glutens into fish sausage caused similar changes to the emulsion stability data.
These results suggest that these modified gluten would be useful as emulsifying agents in food processing.
