The combination of these two fractions of proteins give wheat flour its unique properties. Gluten, as well as both of these fractions, may be used as starting material for further modification. The initial study will be on gluten modification. Modified gluten has potential uses as emulsifying, foaming and gelling agents in foodstuffs. For these purposes, the gluten needs to be chemically or physically modified.
Gluten proteins are rather insoluble in water.
This results from the deficiency of ionizable amino acid residues and the very high molecular weight of the glutenins. The properties being sought are high solubility, clarity in solution, gelling, foaming and emulsification capacity. The following treatments are planned for gluten modification. Use of ultrasound. This breaks down the largest glutenin molecules into fragments of half the size, increasing solubility and decreasing turbidity.