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The effect of Ultra-High Pressure (UHP) treatment at 0.1-500 Mpa on functional properties of wheat gluten was studied.The solubility, emulsifying ability and emulsifying stability, foaming ability and foaming stability of UHP treated wheat gluten increased at first and then decreased with increasing pressure and time, but the changing rule of every kind of functions had a little difference.Surface hydrophobicity of UHP treated wheat gluten was higher than ordinary wheat gluten and was gradually improved as time extending at the same pressure.