The Effect of Deamidated Wheat Gluten on Multi-strains Fermentation

[Objective] To study effects of deamidation treatment on multi-strains fermentation of wheat gluten.[Method] Wheat gluten with 37%,50% and 65% degree of deamidation(DD) was fermented by Aspergillusoryzae and lactobacillus.The effect of DD on peptide nitrogen,total acid,amino acid and composition of free amino acid was studied.[Result] Compared to the control,the content of peptide nitrogen in fermentation of wheat gluten with 50% DDs has an increase of 11.93%,reached 0.77g/ml.In the case of 37% DDs,the total acid content is1.35g/ml,increased by 16%.Deamidationdecreased the proportion of hydrophobic amino acid and free Glu content increased in wheat gluten with 50% and 65% DDs.[Conclusion]The study can provide reference basis for preparation of flavor base material with wheat gluten protein.