Abstract
Pulsed electric field (PEF) was efficient in inactivating lipase in wheat grains. To understand the modification in wheat components, the functional, rheological, and structural properties of vital wheat gluten (VWG) were evaluated after PEF treatment. The results showed that the PEF parameters, electric field intensity (EFI), pulse frequency, pulse width, and material residence time significantly (P < 0.01) affected the solubility, water-holding capacity, oil-holding capacity, foaming capacity, foam stability, and emulsion stability to different extents. The transition temperature and denaturation enthalpy of gluten protein decreased significantly (P < 0.01). The elastic modulus, viscous modulus, tanδ of the wet gluten protein, and the apparent viscosity of VWG changed slightly; however, they changed significantly (P < 0.05) with the increase in EFI. Larger EFIs resulted in a more homogeneously condensed and evenly distributed wet gluten pore. The proportion of α-helices and β-sheets had decreased and increased with the increase in EFI, respectively, while the proportion of random coils changed insignificantly (P > 0.05). The amount of free and total sulfhydryl increased and decreased significantly (P < 0.01) with an increase in EFI, respectively. Surface hydrophobicity was significantly reduced (P < 0.01).
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