ScholarLens Back to search
2002•Wuxi Qinggong Daxue xuebaoRequires access

Modification of Wheat Gluten by Acylation

Hong Zhang

Open publisher page 1 citations

Abstract

In this subject, acetic anhydride was used to modify the wheat gluten. The experiments showed that the optimal conditions of acylation of wheat gluten were:5%,35 ℃ , and a ratio of 15% of acetic anhydride to wheat gluten. After acylation,the solubility, emulsifying activity, and foaming capacity of wheat gluten were improved much. The effect of modified wheat gluten on the intensification of weak biceps flour was improved.

About this research paper

What this paper is about

In this subject, acetic anhydride was used to modify the wheat gluten. The experiments showed that the optimal conditions of acylation of wheat gluten were:5%,35 ℃ , and a ratio of 15% of acetic anhydride to wheat gluten. After acylation,the solubility, emulsifying activity, and foaming capacity of wheat gluten were improved much. The effect of modified wheat gluten on the intensification of weak biceps flour was improved.

Why it matters

OpenAlex reports 1 citations for this work. Citation counts describe recorded attention and do not establish research quality.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Available abstract

In this subject, acetic anhydride was used to modify the wheat gluten. The experiments showed that the optimal conditions of acylation of wheat gluten were:5%,35 ℃ , and a ratio of 15% of acetic anhydride to wheat gluten. After acylation,the solubility, emulsifying activity, and foaming capacity of wheat gluten were improved much. The effect of modified wheat gluten on the intensification of weak biceps flour was improved.

Key concepts: Gluten, Acylation, Acetic anhydride, Wheat gluten, Solubility, Chemistry, Succinic anhydride, Food science

Related papers

Related paper 1Related paper 2Related paper 3
Back to paper searchBrowse research topicsOriginal source
Modification of Wheat Gluten by Acylation — Research Paper | ScholarLens