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A combination of alkaline pH-shifting/acidic pH and thermal treatments improves the solubility and emulsification properties of wheat glutenin

Haihua Jiang,Junhui Pan,Xing Hu,Miao Zhu,Deming Gong,Guowen Zhang

Food Chemistry（2022）

Cited 10|Views4
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Abstract
•Glutenin was modified by heating combined with pH-shifting/acidic pH.•Combined heating/pH-shifting/acidic pH of glutenin increases α-helix content.•Combined treatments increase solubility and emulsifying properties of glutenin.
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Key words
Glutenin,Protein modification,pH-shifting and thermal treatments,Fibrillation,Physicochemical and functional properties
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