Characterization of high internal phase emulsions stabilized by protein glutaminase-deamidated wheat gluten
Shujie Ma, Xiao Liu, Jingwen Zhou, Yuanxia Sun, Guoqiang Zhang, Jianghua Li +1 more
LWT
Abstract
In the present study, effect of deamidation by protein glutaminase (PG; EC 3.5.1.44) on structure of wheat gluten (WG) and its possible to construct high internal phase emulsions (HIPEs) system were investigated. The deamidation reaction was performed for different durations (0–48 h). The deamidation degree (DD, 0–70.5%) of WG was increased with an increase of reaction time (0–48 h). After the specific deamidation by PG, the solubility of WG was significantly improved at neutral pH while maintaining its molecular weight. Unlike native WG, deamidated WG (DWG) had the ability to form stable HIPEs. Moreover, HIPEs prepared using DWGs with a moderate DD (28.7–40.5%) exhibited remarkable characteristics in terms of their network structure, rheological behavior and friction coefficient. This study demonstrated the application of PG-modified WG for HIPE preparation and characterized their structural and functional relationship, providing a promising approach for the production of stabilized emulsions in food systems.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
deamidation by protein glutaminase enables formation of stable high internal phase emulsions (HIPEs)
“Unlike native WG, deamidated WG (DWG) had the ability to form stable HIPEs.”
HIPEs prepared using deamidated wheat gluten exhibit remarkable characteristics in terms of network structure, rheological behavior, and friction coefficient
“Moreover, HIPEs prepared using DWGs with a moderate DD (28.7–40.5%) exhibited remarkable characteristics in terms of their network structure, rheological behavior and friction coefficient.”
deamidation by protein glutaminase improves solubility of wheat gluten at neutral pH
“After the specific deamidation by PG, the solubility of WG was significantly improved at neutral pH while maintaining its molecular weight.”