Research progress in composition, separation methods and application of wheat gluten

GUO Jun-jie; WU Hong; ZHANG Nan; LIAN Xi-jun

doi:10.13386/j.issn1002-0306.2013.19.060

GUO Jun-jie, WU Hong, ZHANG Nan, LIAN Xi-jun. Research progress in composition, separation methods and application of wheat gluten[J]. Science and Technology of Food Industry, 2013, (19): 383-386. DOI: 10.13386/j.issn1002-0306.2013.19.060

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Research progress in composition, separation methods and application of wheat gluten

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Wheat gluten is a kind of nutritious, high quality and inexpensive plant-based proteins.There are four kinds of gluten means albumin, globulin, glutenin and gliadin in wheat.The separation of wheat gluten can use flour as raw material or the whole wet wheat directly.In this paper, the application of gluten in foodstuffs, chemical industry and feedstuff were summarized and the future research trend was also prospected.

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Research progress in composition, separation methods and application of wheat gluten

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