| Summary: | In this study, the effect of ultrasound on the foaming and emulsifying properties of wheat gluten as well as its electrophoretic and rheology properties were investigated. The foam capacity and foam stability of ultrasound treated wheat gluten proteins gradually increased as the treatment power increased, and were more pronounced at 100% power level. Excluding those of the raw wheat gluten, the lowest emulsifying capacity values and emulsifying stability were obtained with the samples ultrasound treated at 60% power level. In general, ultrasound treatment did not cause major changes on the protein electrophoretic patterns of gluten samples at the power levels used. Ultrasound affected the storage and the loss moduli with typical U-shape alteration.
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