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Oat protein isolates were deamidated by mild acid hydrolysis. Amino acid analysis and gel filtraiton chromatography showed no significant cleavage of peptide linkages although the aggregated and oligomeric oat proteins were extensively dissociated. Deamidation led to marked improvement in solubility, emulsifying properties and water and fat binding capacities. The pH for heat-induced gelation was lowered by deamidation, and a firm, elastic gel was produced by mixing egg white with deamidated oat isolates.

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Ten low molecular weight carbohydrates from the deionised 80 % ethanol-soluble fraction of rapeseed meal were characterised either in the crystalline form or by the isolation of crystalline derivatives. The average percentage composition of these components in the oligosaccharide fraction (48 %) of the deionised 80 % ethanol-soluble solids as determined by g.

Mechanical properties of wiener batters substituted with vital wheat gluten (VWG) or acid-solubilized (deamidated) VWG were studied. Substitution led to decreased storage (G') and loss (G") moduli. Cooking profiles showed initial modulus decreases due to fat melting, with G' reaching minimum around 50-5X, followed by rapid increases. Sharp G" and tan 6 transitions appeared near 48°C. Substitution caused upward shift in transition temperatures, and at 20%, decreased moduli. Substitution caused no significant (p < 0.05) decreases in cook yield or texture. Microscopical examination revealed random binding of gluten to meat protein, forming continuous networks. Batters containing deamidated gluten had structure similar to all-meat or VWGsubstituted batters.