1,5D anhydro fructose and the reaction obtaining the use null wheat gluten or gliadin, as a wheat gluten or a manufacturing method of gliadin and

摘要

PROBLEM TO BE SOLVED: To provide modified wheat gluten or gliadin improved in emulsifiability, dispersibility and solubility.;SOLUTION: The method for producing wheat gluten or gliadin with 1,5-D-anhydrofructose chemically bonded to an amino group comprises reacting wheat gluten or gliadin with 1,5-D-anhydrofructose and chemically bonding the 1,5-D-anhydrofructose to the amino group of wheat gluten or gliadin. The wheat gluten or the gliadin with amino group thus modified is used as a food emulsifier.;COPYRIGHT: (C)2004,JPO