Science and Technology of Food Industry

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LI Xiao-yan, LI Gao-yang, REN Guo-pu. Reasearch progress in the deamidation of wheat Gluten[J]. Science and Technology of Food Industry, 2014, (08): 390-393. DOI: 10.13386/j.issn1002-0306.2014.08.081
Citation: LI Xiao-yan, LI Gao-yang, REN Guo-pu. Reasearch progress in the deamidation of wheat Gluten[J]. Science and Technology of Food Industry, 2014, (08): 390-393. DOI: 10.13386/j.issn1002-0306.2014.08.081
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Reasearch progress in the deamidation of wheat Gluten

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    • Abstract
  • Deamidation is an important means of wheat gluten modification. The latest research situation both in China and abroad was reviewed in this paper. The meaning of deamidation and its main methods were also summarized. At last, the application and the development of wheat gluten were presented.
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