Application of Two- or Three-Step Enzymatic Hydrolysis for Efficient Production of Wheat Gluten Hydrolysates

Wheat gluten;Sequential enzymatic hydrolysis;Small peptides;Antioxidant activity;641

생활과학대학 식품영양학과 ;

University:서울대학교 대학원

关键词: Wheat gluten;    Sequential enzymatic hydrolysis;    Small peptides;    Antioxidant activity;    641;   

Others  :  http://s-space.snu.ac.kr/bitstream/10371/137887/1/000000145174.pdf

美国|英语

来源: Seoul National University Open Repository

【 摘 要 】

and Neutrase, N) and endo- and exo-protease mixture (Flavourzyme, F) were used. In order to explore suitable sequences for enzymatic hydrolysis of wheat gluten, various combinations of endo-proteases were tested.Yields of water-soluble WGH were 59.3-65.7%. Sequential hydrolyses by combination of A with other endo-proteases produced WGH with significantly (p<0.05) higher proportions (more than 50%) of fractions below 1 kDa than the others. The WGH produced by N-P sequence showed the lowest bitterness among the WGH. A5F1, N5F1, A4P1F1, N4P1F1, A3N2F1 and N3A1F1 (numbers representing hydrolysis time) possessed lower turbidity, better thermal stability and higher L* values than the others. The WGH produced by P-A and A-P sequences exhibited higher DPPH radical scavenging activities than the others. The A4P1F1 showed better properties to be applied in beverages than the others. In vitro digests of the A4P1F1 exhibited antioxidant activities, especially reducing power and copper chelating activity.