Self-assembly of wheat gluten: A perspective on enhancing the structural and functional properties of wheat gluten.

Authors

Faying Zheng, Yu An, Mengran Zhang, Xuchun Zhu, Mengying Liu, Hongzhi Liu

Published in

Advances in colloid and interface science. Volume 356. Pages 103967. Jun 11, 2026. Epub Jun 11, 2026.

Abstract

The demand for plant-based proteins has increased substantially due to their sustainability advantages. Wheat represents a promising source of high-quality, cost-effective, and nutritionally valuable protein. However, wheat gluten (WG), the major protein component of wheat, tends to aggregate into insoluble aggregates, thereby limiting its functional properties. This review summarizes the major research directions in this field over the past 15 years, including: (i) the self-assembly behavior of WG; (ii) the self-assembly behavior of WG in combination with other molecules (e.g., polysaccharides and phenolic compounds); and (iii) strategies for improving the techno-functional properties of WG in food applications. The techno-functional properties of WG can be improved through modifications to its molecular conformation and/or surface chemistry. Furthermore, the application of WG self-assembly in food systems involves multiple functional aspects, including gelling, foaming, and emulsifying capacities, film-forming ability, and the controlled release of bioactive or sensitive compounds. In addition, the challenges and opportunities associated with the development of innovative WG-based ingredients for food applications are discussed.

PMID:
42320078
Bibliographic data and abstract were imported from PubMed on 20 Jun 2026.

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