ABSTRACT
ABSTRACT: Wheat gluten proteins (WGP) were modified by microwave pretreatment (360 w, 2 min), ultra-high pressure (500 MPa, 10 min, 25°C) and controlled papain hydrolysis, and the antioxidant activities of WGPH (WGP hydrolysates), MWGPH (microwave pretreated WGPH) and UWGPH (ultra-high pressure pretreated WGPH) were investigated. The microstructure of ultra-high pressure-treated and microwave-treated are analyzed by using scanning electron microscopy. Compared to three methods, MWGPH was greater reducing power. The space conformation of microwave-treated was changed deeply, which was more conducive to subsequent digestion.
