Effect of enzymatic processing on the physicochemical properties of wheat gluten protein enzymatic products

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry Pub Date : 2024-06-28 DOI:10.1002/cche.10810

Yanmei Wei, Qiuyan Ren, Yuting Zhang, Pei Li, Ku Li, Xiangjun Liu, Shensheng Xiao, Xuedong Wang, Yan Wu

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引用次数: 0

Abstract

Background and Objectives

Wheat gluten is a high-quality, low-priced, and nutritious plant protein. Applications of wheat gluten protein could be expanded by improving its solubility through enzymatic modifications. Herein, we investigated the effect of proteolytic processing on the physicochemical properties of wheat gluten protein.

Findings

The degree of hydrolysis, trichloroacetic acid-soluble nitrogen (TCA-SN), and peptidyl nitrogen content of the enzymatic digestion products increased, and the TCA-SN content exceeded 60% in all cases. The ζ-potentials of all products after enzymatic digestion were significantly decreased and were negative. Three enzymatic solutions increased the stability of the solution system and the surface hydrophobicity of the enzymatic products to different degrees. The products after enzymatic digestion by alkaline protease had better antioxidant capacity.

Conclusions

This study provides theoretical support for expanding the applications for wheat protein to achieve the added value of wheat products and enhance the utilization rate of these readily available raw materials.

Significance and Novelty

This study investigates the dual enzyme stepwise enzymatic hydrolysis of wheat gluten protein by alkaline protease and neutral protease, which increases the water-soluble protein content of wheat gluten protein. The resulting hydrolysate has a high peptide nitrogen content.

查看原文本刊更多论文

酶解加工对小麦面筋蛋白酶解产品理化特性的影响

背景和目的小麦面筋是一种优质、低价、营养丰富的植物蛋白。通过酶改性提高小麦面筋蛋白的溶解度可扩大其应用范围。结果酶解产物的水解度、可溶性三氯乙酸氮（TCA-SN）和肽基氮含量增加，TCA-SN 含量均超过 60%。酶解后所有产物的ζ电位都明显降低并呈负值。三种酶解液在不同程度上增加了溶液体系的稳定性和酶解产物的表面疏水性。结论本研究为扩大小麦蛋白的应用范围提供了理论支持，以实现小麦产品的附加值，提高这些现成原料的利用率。所得水解物的肽氮含量较高。

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来源期刊

Cereal Chemistry 工程技术-食品科技

CiteScore

5.10

自引率

8.30%

发文量

110

审稿时长

3 months

期刊介绍： Cereal Chemistry publishes high-quality papers reporting novel research and significant conceptual advances in genetics, biotechnology, composition, processing, and utilization of cereal grains (barley, maize, millet, oats, rice, rye, sorghum, triticale, and wheat), pulses (beans, lentils, peas, etc.), oilseeds, and specialty crops (amaranth, flax, quinoa, etc.). Papers advancing grain science in relation to health, nutrition, pet and animal food, and safety, along with new methodologies, instrumentation, and analysis relating to these areas are welcome, as are research notes and topical review papers. The journal generally does not accept papers that focus on nongrain ingredients, technology of a commercial or proprietary nature, or that confirm previous research without extending knowledge. Papers that describe product development should include discussion of underlying theoretical principles.