After succinylation, the solubility,emulsifying ability and foaming ability of wheat gluten are much improved,and its effect on intensify weak biceps flour is improved.

• 琥珀酰化改性后的面筋蛋白,溶解度、乳化能力和起泡能力得到了提高,琥珀酰化小麦面筋蛋白对弱筋粉粉质特性的改善效果强于普通谷朊粉。