Wheat gluten proteolysis by enzyme preparations of directional action
Paper Details
Wheat gluten proteolysis by enzyme preparations of directional action
Abstract
A comparative study of enzymatic hydrolysis of dry wheat gluten was carried out by exo- protease and endoprotease enzyme praparations. Gluten of different rheological properties was conditionally divided into three groups on the basis of the compressive deformation index (Hdef) determined with the IDK-1 instrument: short-cleaved (Hdef 40 instr. units), good (Hdef 65 instr. units) and weak gluten (Hdef 80 instr. units). The optimal conditions for hydrolysis of different quality gluten by endoprotease enzyme praparations (Neutrase® 1.5MG, Protamex®) and exoprotease enzyme preparation (Flavourzyme® 500MG) were determined. The degree of proteolysis was assessed by the number of released amine nitrogen. It was shown that the stronger gluten is, the greater amount of amine nitrogen is formed under the influence of endoprotease (Neutrase® 1.5 MG, Protamex®), the weaker it is, the more nitrogen is formed under the influence of exoprotease (Flavourzyme® 500 MG). The most effective parameters of hydrolysis (time, concentration of the enzyme preparation, temperature, pH) revealed by us were specified by electrophoresis in polyacrylamide gel. The degree of hydrolysis necessary for achieving a certain molecular mass of peptides when used in breadmaking was determined. Thus, a process of hydrolysis of dry wheat gluten, aimed at expanding the range of its uses for improving and enriching wheat bread, was developed. We established that the functional properties of dry wheat gluten can be regulated by the change of the enzymatic hydrolysis time in the presence of the enzyme preparation Protamex®.
Babiker EF, Fujisawa N, Matsudomi N, Kato A. 1996. Improvement in the functional properties of gluten by protease digestion or acid hydrolysis followed by microbial transglutaminase treatment. Journal of Agricultural and Food Chemistry 44, 3746-3750.
Babiker EF, Fujisawa N, Matsudomi N, Kato A, Mimouni B, Azanza JL, Raymond J. 1999. Influence of double enzymic hydrolyses on gluten functionality. Journal of the Science of Food and Agriculture 79, 1048-1053.
Bietz JA, Wall JS. 1972. Wheat gluten subunits: Molecular weights determined by sodium dodecyl sulfate-polyacrilamide gel electroforesis. Cereal Chemystry 49, 416-430.
Bramhall S, Noack N, Wu M, Loewenberg JR. 1969. A simple colorimetric method for determination of protein. Analytical Biochemistry 31,146-148.
Cui C, Zhou X, Zhao M, Yang B. 2009. Effect of thermal treatment on the enzymatic hydrolysis of chicken proteins. Innovative Food Science and Emerging Technologies 10, 37- 41.
Drago SR, Conzález RJ. 2001. Foaming properties of enzymatically hydrolysed wheat gluten. Innovative Food Science and Emerging Technologies 37, 269-273.
Fedotova NV, German LS, Biriukov VV. 2009. Kinetics оf enzymatic hydrolysis of wheat gluten fraction. Biotechnology 6, 62-67.
Кammoun R, Bejar S, Ellouz R. 2003. Protein size distribution and inhibitory effect of wheat hydrolisates on Neutrase®. Bioresourse Technology 90, 249-254.
Kazakov ED. 1987. Methods of grain quality assessment. Moscow, Agropromizdat, p.125-129.
Kolpakova VV, Molchanova EN., Vasil’ev AV, Chumikina LV. 2007. Physicochemical properties of proteins from wheat grown under high- contrast climatic conditions. Applied Biochemistry and Microbiology 43, 382-389.
Kong X, Zhou H, Qian H. 2007. Enzymatic hydrolysis of wheat gluten by proteases and properties of the resulting hydrolysates. Food Chemystry 102, 759-763.
Larré C, Desserme C, Barbot J, Gueguen J. 2000. Properties of deamidated gluten films enzymatically cross-linked. Journal of Agricultural and Food Chemistry 48, 5444-5449.
Linares E, Larre C, Le Meste M, Popineau Y. 2000. Emulsifying and foaming properties of gluten hydrolysates with an increasing degree of hydrolysis: role of soluble and insoluble fractions. Cereal Chemystry 77, 414-420.
Masson P, Tomé D, Popineau Y. 1986. Peptid hydrolysis of gluten, glutenin and gliadin from wheat grain: kinetics and characterization of peptides. Journal of the Science of Food and Agriculture 37, 1223-1235.
Melnick D, Oser BL, Wess S. 1946. Rate of ensymatik digestion of proteins as a factor in nutrition. Science 103, 326-329.
Mikulovich TP (Ed). 1991. Plant protein. Moscow, Agropromizdat, p. 236-248.
Mimouni B, Raumond J, Merle-Desnoyers AM, Azanza JL, Ducastaing A. 1994. Combined acid deamidation and enzymic hydrolysis for improvement of the functional properties of wheat gluten. Journal of Cereal Science 21, 153-165.
Peňas E, Réstamo G, Polo E, Gamez R. 2006. Enzymatic proteolysis under high pressure of soybean whey: Analysis of peptides and the allergen Gly ml in the hydrolysates. Food Chemystry 99, 569-573.
Pleshkov BP. 1985. A Practical course in plant biochemistry. Moscow, p. 97-115.
Popineau Y, Hucheat B, Larre C, Berot S. 2002. Foaming and emulsifying properties of fractions of gluten peptides obtained by limited enzymatic hydrolysis and ultrafiltration. Journal of Cereal Science 35, 327-335.
Prishchep EG, Gubareva NK, Martyanova AI, Bakar AB. 1974. Electrophoretic analysis of the gliadin fraction of gluten of varying quality. Reports of Union Academy of Agricultural Science 2, 8-13.
Puchkova LI, Polandova RD, Matveeva IV. 2005. The technology of bread, pastry and pasta. Part 1. The technology of bread. p. 345-367.
Rukhlyadeva AP, Polygalina GV. 1981. Methods for determination of activity of hydrolytic enzymes. Moscow, Legk. Pishch. Prom, p. 118-124.
Sia SH, Wang Z, Xu SY. 2007. Characteristics of Bellamya purificata snail foot protein and enzymatic hydrolysates. Food Chemystry 101, 1188-1196.
Skazhennik MA, Kuvaeva EB, Gumilevskaya NA, Kretovich VL. 1981. Electrophoretic analysis of component composition of the total protein of pea seed cotyledons. Applied Biochemistry and Microbiology 17, 918-926.
Surowka K, Zmudzinski D, Surowka J. 2004. Enzymic modification of extruded soy protein concentrates as a method of obtaining new functional food components. Trends in Food Science and Technology 15, 153-160.
Zhang H, Claver JP, Li Q, Zhu K, Peng W, Zhou H. 2012. Structural modification of wheat gluten by dry heat – enhanced enzymatic hydrolysis. Food Technology and Biotechnology 50, 53-58.
Valentina V Kolpakova, Ludmila V Chumikina, Alexey V Vasil'ev, Lidiya I Arabova, Alexey F Topunov (2014), Wheat gluten proteolysis by enzyme preparations of directional action; IJAAR, V5, N2, August, P72-86
https://innspub.net/wheat-gluten-proteolysis-by-enzyme-preparations-of-directional-action/
Copyright © 2014
By Authors and International
Network for Natural Sciences
(INNSPUB) https://innspub.net
This article is published under the terms of the
Creative Commons Attribution License 4.0