In this article, succinylated wheat gluten was used in cake.

Study on the enzymatic hydrolysis of wheat gluten by acid proteases;

Research on modification technologies of wheat gluten;

Effect of ethyl glycohol on filming properties from wheat gluten films;

Research on edible composite film of mixed soy protein isolate and wheat gluten protein;

Succinic anhydride were used to modify the wheat gluten protein(WGP) in this paper, the influence of wheat gluten concentration, additive dosage and reaction temperature to the extent of modification and functionality of product were studied.

For improving functionalities of wheat gluten protein,its physical modification by ultrasonic was studied.

25Hz,when gluten suspension were treated with ultrasound at power levels of 100 W,150 W,200 W,250 W and 300 W for 20 min,the wet gluten proteins respectively exhibit the elastic moduli of 3 361 Pa、3 976 Pa、5 788 Pa、6 954 Pa and 3 912 Pa and th.

Study on Modification by Succinylation of Wheat Gluten;

Study on Modification by Ultrasonic and Succinylation of Wheat Gluten Protein;

Effect of succinylation on the properties of zein has been studied, such as nitrogen content, molecular weight, solubility and in vitro digestibility.