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METHOD FOR PRODUCING WHEAT GLUTEN OR GLIADIN MODIFIED WITH 1,5-D-ANHYDROFRUCTOSE AND USE OF THE WHEAT GLUTEN OR THE GLIADIN AS FOOD EMULSIFIER
METHOD FOR PRODUCING WHEAT GLUTEN OR GLIADIN MODIFIED WITH 1,5-D-ANHYDROFRUCTOSE AND USE OF THE WHEAT GLUTEN OR THE GLIADIN AS FOOD EMULSIFIER
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
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