PRODUCTION OF MODIFIED GLUTEN

摘要

PURPOSE:To produce a modified gluten, having improved foaming property and emulsifiability and favorable for food hygiene, by bringing powdery gluten into contact with gaseous carbon dioxide in a liquid or supercritical state. CONSTITUTION:Powdery gluten is brought into contact with gaseous carbon dioxide in a liquid or supercritical state. The temperature of the gaseous carbon dioxide in the liquid and supercritical state is -20-+150 deg.C and the pressure is about 20-1,000kg/cm<2>. The particularly preferred temperature is 35-60 deg.C and particularly preferred pressure is 300-500kg/cm<2>. The contact time of the above-mentioned gaseous carbon dioxide with the powdery gluten is preferably about 5-300min. The gluten obtained by this method has improved foaming property and emulsifiability and is favorable for food hygiene since the treatment is not carried out with chemicals.