• Abstract
• Full-Text PDF [702 KB]

• Article Statistics
• Google Scholar
• Order Reprints

• Cite this article
• Export to BibTeX
• Export to EndNote

• [+] on DOAJ
• Zhang, H
• Claver, I
• Zhu, K
• Zhou, H
• [+] on Google Scholar
• Zhang, H
• Claver, I
• Zhu, K
• Zhou, H
• [+] on PubMed
• Zhang, H
• Claver, I
• Zhu, K
• Zhou, H

•  CiteULike
•  Facebook
•  Mendeley
•  Twitter

This article is

• freely available
• re-usable

Molecules 2011, 16(5), 4231-4240; doi:10.3390/molecules16054231

Article

The Effect of Ultrasound on the Functional Properties of Wheat Gluten

Haihua Zhang ¹ , Irakoze P. Claver ^1,2 , Ke-Xue Zhu ¹  and Huiming Zhou ^1,*

¹ School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China ² Département de TIAA, Institut Supérieur d’Agriculture, Université du Burundi, BP. 35 Gitega, Burundi

* Author to whom correspondence should be addressed.

Received: 21 March 2011; in revised form: 13 May 2011 / Accepted: 18 May 2011 / Published: 23 May 2011

Download PDF Full-Text [702 KB, uploaded 23 May 2011 11:18 CEST]

Abstract: In this study, the effect of ultrasound on the foaming and emulsifying properties of wheat gluten as well as its electrophoretic and rheology properties were investigated. The foam capacity and foam stability of ultrasound treated wheat gluten proteins gradually increased as the treatment power increased, and were more pronounced at 100% power level. Excluding those of the raw wheat gluten, the lowest emulsifying capacity values and emulsifying stability were obtained with the samples ultrasound treated at 60% power level. In general, ultrasound treatment did not cause major changes on the protein electrophoretic patterns of gluten samples at the power levels used. Ultrasound affected the storage and the loss moduli with typical U-shape alteration.

Keywords: wheat gluten; ultrasound; rheology; emulsion properties; foam properties

Article Statistics

Cite This Article