Effect of pectin-gluten complex on gluten dispersion stability

This study characterized dispersion stability of gluten by visible absorbance value and optimized the production of pectin-gluten complex. On the basis of single factor tests, orthogonal experiments were adopted to determine the optimal technological conditions of this production. The results showed that the most suitable reacting conditions are as follows:solid-liquid ratio 1∶10, gluten/pectin (w/w) 40∶1, pH4.5, temperature 40℃, reacting time 60 min. Under the optimum conditions, the dispersion stability of the complex reached 86.89%, and the viscosity of 10% dispersion was only 16mPa·s.