Study On Modification By Ultrasonic And Succinylation Of Wheat Gluten Protein

For improving functionalities of wheat gluten protein.physical modification by ultrasonic and Succinic anhydride wave was studied.Technology was optimized by single factor experiments and Central Composite Design theory of Uniform Precision. The edible films mainly based on wheat gluten protein(WGP) had been studied. Besides,the application of composite films was studied to keep carambolas fresh, which were regarded as carriers of antibacterial agents.The main conclusions are as follows:1.For improving functionalities of wheat gluten protein.physical modification by ultrasonic wave was studied.Based on the solubility index,single factor experiments were done at first toestimate the proper ranges.Technology was optimized by Central Composite Design theory of Uniform Precision.The results suggested that under the conditions of substrateconcentration8.8%,ultrasonic power 720W,ultrasonic time 8min,pH8.5,the solubility was 4.11 mg/ml.2.Succinic anhydride were used to modify the wheat gluten protein(WGP) in this paper.The influence of wheat gluten concentration,additive dosage reaction temperature and pH to theextent of modification and functionality of product were studied.Using solubility,extent of modification as indexes,the optimal reaction conditions were found through the orthogonal experiments.Technology was optimized by Central Composite Design theory of Uniform Precision.The optimum conditions of succinylation of wheat gluten were:substrate concentration10%,the temperature of reaction is 43℃,the ratio of succinic anhydride to wheat gluten 15%, pH9.0,under the conditions,the optimum solubility was 4.402mg/ml.3.The structures of modified gluten were studied by DSC and FTIR.DSC analysis showed that the modified temperature of modified gluten was higher than raw gluten.FTIR spectra showed that WGP were successfully modified by ultrasonic wave and succinic anhydride,though ultrasonic wave and succinic anhydride were induced to protein molecule to alter its structure and to improve theirfunctionalities.4.The results showed that carambola coated with complex coating agentscould be kept fresh and preserved for 20～24 days at room temperature,6～8 days longer than those untreated carambola.