Study On Extraction And Application Of Glutenin And Gliadin From Wheat Gluten

Composition and structure of glutenin and gliadin are factors to influence the wheatviscoelastic and baking quality. This paper optimized process parameters of separation glutenglutenin and gliadin via solubility method, isoelectric precipitation and ultrafiltration methodand the glutenin and studied gliadin function properties and application.Using single-factor experiments and response surface methodology optimization ofextraction technology condition of gliadin from wheat gluten. The results showed that theoptimum conditions are: extract temperature60℃, extract time3.79h，solvent contentethanol600ml/L and isopropanol100ml/L. The highest extracting gliadin purity is46.5g/L.Using single-factor experiments and orthogonal test optimization of extraction conditionof protein from wheat gluten. The results showed that the optimum conditions are: extracttemperature60℃, extract solvent chloric acid and extract pH3.5. In these conditions, thehighest extracting protein purity is63.5g/L. Ultrafiltration method can effectively isolategliadin, and is more suitable for laboratory research, but the low productivity discomforts forlarge-scale industrial production.Ultrafiltration method can effectively isolate molecular weight of smaller fractionsprotein gliadin, and is more suitable for laboratorial separation and analysis than large-scaleindustrial production for its low productivity.Gliadin protein content is positive related with the absorption and extensibility, but negativewith the development time, stability time, FQN, tension curve area and maximum extensionratio, especially development time，FQN，maximum extension resistance and maximumextension ratio. Glutenin content is positive related with the absorption, development time,stability time, FQN, tension curve area, maximum extension resistance and maximumextension ratio.The increase of the content of gliadin can improve the bread quality of Volume/Quality，hardness and gumminess. The increase of the content of glutenin can decrease the breadquality of hardness and gumminess, while improve the bread quality of Volume/Quality，springiness and resilience. However，increasing of the content of glutenin or gliadin has alittle influence to steamed bread.