Modification of the structural and functional properties of wheat gluten protein using a planetary ball mill

•Planetary grinding changed the conformation structure of wheat gluten protein.•The number of free sulfhydryl group and protein surface hydrophobicity index increased.•Emulsifying and foaming properties of wheat gluten were improved (p 

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Bibliographic Details
Published in:Food chemistry 2021-11, Vol.363, p.130251-130251, Article 130251
Main Authors: Liu, Ziqiao, Zheng, Zhi, Zhu, Guobin, Luo, Shuizhong, Zhang, Danfeng, Liu, Fengru, Shen, Yizhong
Format: Article
Language:English
Subjects:
FTIR
Particle size
Planetary ball milling
Wheat gluten
Whiteness
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Description
Summary:•Planetary grinding changed the conformation structure of wheat gluten protein.•The number of free sulfhydryl group and protein surface hydrophobicity index increased.•Emulsifying and foaming properties of wheat gluten were improved (p 
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2021.130251