WHEAT-BASED LIPOPROTEIN COMPLEXES

摘要

The present invention provides a novel lipoprotein complex formed by the reaction of gliadin with selected anionic lipids. In a process aspect gliadin or a gliadin-containing substrate is reacted with a selected anionic lipid at a temperature of not more than 70 DEG C. in an aqueous medium having a pH not greater than 7. The novel substances are useful in a variety of applications such as baking.