School of Food Science and Engineering, Qingdao Agricultural University, Qingdao, P.R. China.
United States Department of Agriculture-Agricultural Research Services, Beltsville Agricultural Research Center, Beltsville, Maryland, USA.
Crit Rev Food Sci Nutr. 2023;63(30):10444-10460. doi: 10.1080/10408398.2022.2078785. Epub 2022 May 24.
Gluten is a key component that allows wheat flour to form a dough, and it is also a byproduct of the production of wheat starch. As a commercial product, wheat gluten is increasingly used in the food-related industry because of its versatile functional properties and wide range of sources. Wheat gluten is manufactured industrially on a large scale through the Martin process and batter process and variants thereof. Gliadin and glutenin impart cohesiveness and elasticity properties, respectively, to wheat gluten. The formation of gluten networks and polymers depends mainly on covalent bonds (disulfide bonds) and noncovalent bonds (ionic bonds, hydrogen bonds, and hydrophobic interactions). The multifunctional properties (viscoelasticity, gelation, foamability, etc.) of wheat gluten are shown by rehydration and other processing techniques. Wheat gluten has been widely used in wheat-based products, food auxiliary agents, food packaging, encapsulation and release of food functional ingredients, food adsorption and heat insulation materials, special purpose foods, and versatile applications. In the future, wheat gluten protein will be used as an important raw material to participate in the development and preparation of various food and degradable materials, and the application potential of wheat gluten in food-related industries will be massive. This review summarizes the main manufacturing processes, composition, and structure of gluten protein, and the various functional properties that support its application in the food and related industries.
面筋是使面粉形成面团的关键成分，也是小麦淀粉生产的副产品。作为一种商业产品，由于其多功能的功能特性和广泛的来源，小麦面筋在食品相关行业中越来越多地被使用。小麦面筋通过马丁工艺和面糊工艺及其变体在工业上大规模制造。麦醇溶蛋白和麦谷蛋白分别赋予小麦面筋粘性和弹性。面筋网络和聚合物的形成主要取决于共价键（二硫键）和非共价键（离子键、氢键和疏水相互作用）。小麦面筋的多功能性质（粘弹性、胶凝性、泡沫性等）通过再水合和其他加工技术来展示。小麦面筋已广泛应用于小麦基产品、食品添加剂、食品包装、食品功能成分的包封和释放、食品吸附和隔热材料、特殊用途食品以及多功能应用。未来，小麦面筋蛋白将作为一种重要的原料参与各种食品和可降解材料的开发和制备，小麦面筋在食品相关行业的应用潜力巨大。本综述总结了面筋蛋白的主要制造工艺、组成和结构，以及支持其在食品和相关行业应用的各种功能特性。
