Deamidation of Wheat-Flour Gluten with Ion-Exchange Resin and Its Functional Properties.

Wheat-flour gluten was deamidated by a cation-exchange resin in order to enhance the affinity for water. The hydrophilic properties of untreated and deamidated glutens in the region of low water content were evaluated by water sorption measurement and thermodynamic analysis. In addition, the solubility of the samples to water and salt solutions was measured as an index of their affinity for water in the region of high water content. As functional properties of gluten, foaming capacity and foam stability were measured. Gluten was dispersed in 60% ethanol solution to be 10g/l. A carboxyl-type cation exchange resin was added to be 0.2g/g-solution and stirred for 6h at 4°C. The degree of deamidation of the gluten reached about 30%. Water sorption isotherms of the glutens demonstrated that the amount of sorbed water on the deamidated gluten was larger than that of the untreated one. The integral Gibbs free energy,ΔGs, calculated on the basis of solution thermodynamics qnantitatively showed an enhancement of the affinity for water by deamidation. The solubility of the deamidated gluten to water and NaCl solutions was higher than that of the untreated one. The foaming capacity and foam stability of gluten was also enhanced by deamidation. (Received Mar. 6, 2002; Accepted Jul. 30, 2002)

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