Improvement of Functional Properties of Wheat Gluten Using Acid Protease from Aspergillus usamii

• Lingli Deng,

  Affiliation College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China

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• Zhaoxia Wang,

  Affiliations Shanghe Comprehensive Testing Center, Jinan 251600, China, School of Food and Bioengineering, Qilu University of Technology, Jinan 250353, China

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• Sheng Yang,

  Affiliation College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China

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• Junmei Song,

  Affiliation School of Food and Bioengineering, Qilu University of Technology, Jinan 250353, China

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• Fei Que,

  Affiliation Department of Applied Engineering, Zhejiang Economic and Trade Polytechinc, Hangzhou 310018, China

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• Hui Zhang ,

  * E-mail: hubert0513@zju.edu.cn (HZ); fengfq@zju.edu.cn (FF)

  Affiliation College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China

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• Fengqin Feng

  * E-mail: hubert0513@zju.edu.cn (HZ); fengfq@zju.edu.cn (FF)

  Affiliation College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China

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