Functional and biological properties of enzymatically modified wheat gluten
Funkcionalna i biološka svojstva pšeničnog glutena modifikovanog enzimskim postupcima.
Author
Elmalimadi, Mohamed BashirMentor
Knežević, ZoricaCommittee members
Bugarski, Branko
Rakin, Marica
Antov, Mirjana

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U početku je ispitan uticaj kombinovanog postupka koji se sastoji u toplotnom
pretretmanu i kontrolisanoj enzimskoj hidrolizi pšeničnog glutena pomoću alkalaze
(proteaze iz Bacillus licheniformis) na funkcionalna i antioksidativna svojstva dobijenih
hidrolizata. U tom cilju, pšenični gluten je inkubiran u toku 30 min na 75 oC, a potom je
vršena enzimska hidroliza do dostizanja stepena hidrolize 6,1%, 22,9% i 30,2%. Svi
dobijeni hidrolizati su pokazali veliku rastvorljivost u intervalu pH od 2-12, značajno veću
u poređenju sa netretiranim glutenom. Takođe su bile značajno poboljšane emulgujuća
aktivnost i emulgujuća stabilnost, dok je hidroliza dovela do smanjenja kapaciteta penjenja
kao i kapaciteta vezivanja vode i ulja pri različitim stepenima hidrolize (DH 22,9% i
30,2%). Dobijeni hidrolizati su imali značajno veći antioksidativni potencijal i unapređena
funkcionalna svojstva u poređenju sa netretiranim glutenom...
In order to confirm the gluten potential for inclusion into functional foods, the
synergistic effect of the heat treatment and controlled enzymatic hydrolysis on the
functional and the antioxidant properties of alcalase-assisted wheat gluten hydrolysates
(AWGHs) have been first discussed. For this purpose, wheat gluten was heat-treated during
30 min at 75 °C and intensively hydrolyzed with alcalase at degree of hydrolysis (DH)
16.1%, 22.9%, and 30.2%. All the hydrolysates had excellent solubility over a pH range of
2–12. Emulsifying activity and stability were also improved, while proteolysis was
deleterious to foam capacity and stability, water-holding capacity, fat-binding capacity and
did not show improvement at higher DH (22.9% and 30.2%). As well, controlled hydrolysis
of heat-treated gluten resulted in a remarkable improvement in antioxidant activities. The
results show that the heat-treated AWGHs were superior to the untreated hydrolysate in the
functional and antioxidant proper...ties tested...