Study On Effect Of Light Quantum On Properties And Structures Of Wheat Gluten

The effects of light quantum on the functional properties,microstructure and structure characteristics of wheat gluten were studied systematically in this paper.The relationships between the functional properties,micro structure and structure characteristics of wheat gluten were discussed.Meanwhile,the mechanism of the influences of light quantum on wheat gluten was discussed.The main contents are as follows:Effect of light quantum on functional properties of wheat gluten was studied.The results showed that,under the effect of light quantum,the increase of fat holding capacity and emulsion stability of wheat gluten was inhibited,and the decline of solubility,water holding capacity,foaming capability,foaming stability and emulsifying properties was delayed,however,under the effect of water irradiated by light quantum,the increase of fat holding capacity and emulsion stability of wheat gluten was accelerated,and the decline of solubility,water holding capacity,foaming capability,foaming stability and emulsifying properties was also promoted.The thermal stability,secondary structure and network structure of wheat gluten was investigated by Differential Scanning Calorimetry(DSC),Fourier Transform Infrared Spectrometry(FTIR)and Scanning Electron Microscopy(SEM)in this chapter.The results showed that,the thermal stability of LQ group was higher than that of CK group,and the degeneration of LQ group is less than that of CK group,and there was no significant difference in the thermal stability of LQW group and the original sample.The thermal stability of wheat gluten from superior to inferior:LQ group>LQW group>CK group;The random coil of LQ group increased from 9.75%to 17.90%,and it was significantly higher than that of CK group,there was no significant difference in the secondary structure of LQW group and CK group;the network structure of CK Group was almost destroyed,and the frame structure of LQ group is substantially compact,the gluten fascia of LQW group have been mostly broken,but the overall structure of LQW group is still relatively intact.The integrity of the network structure of wheat gluten from superior to inferior,followed LQ group>LQW group>CK group.Overall,the light quantum could maintain the network structure of wheat gluten.The rheological properties of wheat gluten was investigated by the rheometer.The results showed that,wheat gluten showed elastic properties better than the viscous properties during storage.The gradation of the elastic properties of wheat gluten were as followings:LQW group was the maximum,then was LQ group,CK group was the minimum The gradation of the viscous properties of wheat gluten were as followings:CK group was the maximum,then was LQ group,LQW group was the minimum.