Influence of wheat gluten partial hydrolysates on stability of aqueous microbial transglutaminase;

Wheat gluten or enzymatic hydrolyzed wheat gluten(EHWG) was not added into the diets for blank group;1 000 mg/(kg diet·d) of wheat gluten meal was added into the diets for control group;500,750,1 000 mg/(kg diet·d) of EHWG were added into the diets for experimental groups separately,and the immune parameters were measured.

The air current water extractor is gluten flour produces the widespread application drying apparatus.

The quality of gluten flour produced by the drying system used in domestic wheat starch factories is not good.

Take gluten flour as the main raw material,based on its good function and nutrition characteristic,the series vegetarian gluten protein food is developed through the moderate modification to improve gluten protein workability.

Development of investigation on modification technology of vital wheat gluten;

Improvement in emulsifying properties for vital wheat gluten by lactose modification.;

Preparation of bioactive peptides from vital wheat gluten by hydrolysis of protamex;

Study on immobilized alkali protease hydrolyzing wheat gluten;

The quality of bread was the best when the RS and wheat gluten were respectively up to 10% and 3%.

Effect of Artemisia Sphaerocephala Kraschen seed powder and vital gluten on the processing quality of oat whole meal;

Evaluate vital gluten quality with swelling index of vital gluten method;

The effects of gluten concentration, transglutaminase and gluten ratio, hydrolysis time, pH value and temperature on the emulsifying properties of vital gluten was studied.