Recent Advances in Heat-Induced Wheat Protein Modifications

Wheat protein plays a crucial role in food processing, valued for its distinctive viscoelastic properties. Heating, a fundamental step in food production, profoundly affects the structure and functionality of wheat protein. These changes, driven by temperature variations and physical interactions, are key determinants of product quality. This paper explores the mechanisms behind gluten network and gel formation in wheat protein, focusing on how different heat induction methods-such as wet heating, superheated steam, extrusion, and microwave treatments-alter its structure and functionality. Furthermore, it examines the interactions between wheat protein and other components, including polysaccharides, water, and sodium ions, within heat-induced processing systems. These interactions and their impact on product quality and application are analyzed in detail. The study aims to provide theoretical insights that can enhance the quality and utility of wheat protein in food processing.