Effects of solid concentrations on rheological property of wheat gluten protein hydrolyzed by acid protease

Apparent viscosity, shear stress and rheological properties of wheat gluten hydrolysates catalyzed by PR23, an acid protease, at different solid concentration were studied. Results showed that the increased solid concentrations of Glutenhydrolysates resulted in higher p H and lower water acitivity. Apparent viscosity and shear stress of wheat hydrolysates increased after 12 h of hydrolysis, and then decreased for solid concentration of 8%, 16%, 24% and 32%. The apparent viscosity and shear stress decreased with the reaction time for solid concentration of 40% during the whole hydrolysis process.Ostwald-de waele model can fit the wheat protein hydrolysis process for all solid concentration.