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2002•Journal of Zhengzhou Grain CollegeRequires access

STUDY ON THE PHOSPHORYL ATION OF WHEAT GLUTEN

Yu Li

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Abstract

The optimum conditions were obtained by orthogonal test.It showed that the functional properties of wheat gluten had been improved a lot under the conditions of SPT/gluten=3∶10 at 20℃,pH 10 for 0.5h.

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What this paper is about

The optimum conditions were obtained by orthogonal test.It showed that the functional properties of wheat gluten had been improved a lot under the conditions of SPT/gluten=3∶10 at 20℃,pH 10 for 0.5h.

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Available abstract

The optimum conditions were obtained by orthogonal test.It showed that the functional properties of wheat gluten had been improved a lot under the conditions of SPT/gluten=3∶10 at 20℃,pH 10 for 0.5h.

Key concepts: Wheat gluten, Gluten, Food science, Chemistry, Mathematics

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