Study on phosphorylated modification technology and properties of wheat gliadin

Wheat gliadin protein was one kind of widely used food additive,in order to study the application in thickener,Sodium polyphosphate was used to phosphorylate wheat gliadin with the viscosity index for the evaluation of single factor experiments and orthogonal experimental,the functional properties of wheat gliadin after being phosphorylated was studied.The optimum conditions were sodium polyphosphate/wheat gliadin 1:2 at 25℃ and pH9.5 for 1.0h.Compared to the original gliadin,the solubility,emulsibility,emulsion stability and foamability of modified gliadin was improved obviously.