Functional properties and emulsion stability of wheat gluten hydrolysates produced by endopeptidases from Bacillus licheniformis and Bacillus amyloliquefaciens
Gluten hydrolysates (GHs) were prepared using endopeptidases, alcalase, and neutrase. Characteristics of both enzymes including UV spectrophotometry, protein content, enzyme activity, and productivity, temperature, pH, hydrolysis time, and the combination ratio of the enzymes were determined. The de...
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| Format: | Article |
| Language: | English |
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University of Tehran
2022-06-01
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| Series: | Journal of Food and Bioprocess Engineering |
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| Online Access: | https://jfabe.ut.ac.ir/article_87389.html |
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| author | Atefeh Niazi Homa Torabizadeh |
| author_facet | Atefeh Niazi Homa Torabizadeh |
| author_sort | Atefeh Niazi |
| collection | DOAJ |
| description | Gluten hydrolysates (GHs) were prepared using endopeptidases, alcalase, and neutrase. Characteristics of both enzymes including UV spectrophotometry, protein content, enzyme activity, and productivity, temperature, pH, hydrolysis time, and the combination ratio of the enzymes were determined. The degree of hydrolysis (DH) and alcalase to neutrase ratio was determined 2:1 ratio with 97% product yield. A study on emulsification properties of gluten hydrolysates revealed that oil in water emulsions obtained by a combination of two enzymes and 8 hours’ hydrolysis time were more stable compared with the resulting hydrolysates with less or more than 8 hours. The molecular weight of the resulting peptides compared with natural gluten by sodium dodecyl sulfate-Polyacrylamide gel electrophoresis (SDS-PAGE) indicated 20-245 KDa for gluten and 45-55 KDa for gluten hydrolysates. Comparison of the effect of the combination of sodium caseinate (SC), sodium polyphosphate (SP), and xanthan gum (XG) with gluten hydrolysates on oil in water emulsion stability indicated that a combination of hydrolysates with sodium caseinate has been the best effect on emulsion stability. |
| first_indexed | 2024-03-12T14:34:38Z |
| format | Article |
| id | doaj.art-cd7b313f42264b7fa0f39cf87056af4d |
| institution | Directory Open Access Journal |
| issn | 2676-3494 |
| language | English |
| last_indexed | 2024-03-12T14:34:38Z |
| publishDate | 2022-06-01 |
| publisher | University of Tehran |
| record_format | Article |
| series | Journal of Food and Bioprocess Engineering |
| spelling | doaj.art-cd7b313f42264b7fa0f39cf87056af4d2023-08-17T10:32:32ZengUniversity of TehranJournal of Food and Bioprocess Engineering2676-34942022-06-0151768510.22059/JFABE.2022.338961.1110Functional properties and emulsion stability of wheat gluten hydrolysates produced by endopeptidases from Bacillus licheniformis and Bacillus amyloliquefaciensAtefeh Niazi0Homa Torabizadeh1Department of Food Science & Technology, Faculty of Agriculture, Isfahan University of Technology, Isfahan, IranDepartment of Food Science & Technology, Institute of Chemical Technology, Iranian Research Organization for Science & Technology (IROST), Tehran, IranGluten hydrolysates (GHs) were prepared using endopeptidases, alcalase, and neutrase. Characteristics of both enzymes including UV spectrophotometry, protein content, enzyme activity, and productivity, temperature, pH, hydrolysis time, and the combination ratio of the enzymes were determined. The degree of hydrolysis (DH) and alcalase to neutrase ratio was determined 2:1 ratio with 97% product yield. A study on emulsification properties of gluten hydrolysates revealed that oil in water emulsions obtained by a combination of two enzymes and 8 hours’ hydrolysis time were more stable compared with the resulting hydrolysates with less or more than 8 hours. The molecular weight of the resulting peptides compared with natural gluten by sodium dodecyl sulfate-Polyacrylamide gel electrophoresis (SDS-PAGE) indicated 20-245 KDa for gluten and 45-55 KDa for gluten hydrolysates. Comparison of the effect of the combination of sodium caseinate (SC), sodium polyphosphate (SP), and xanthan gum (XG) with gluten hydrolysates on oil in water emulsion stability indicated that a combination of hydrolysates with sodium caseinate has been the best effect on emulsion stability.https://jfabe.ut.ac.ir/article_87389.htmlgluten hydrolysatesendopeptidasesalcalaseneutraseoil in water emulsions |
| spellingShingle | Atefeh Niazi Homa Torabizadeh Functional properties and emulsion stability of wheat gluten hydrolysates produced by endopeptidases from Bacillus licheniformis and Bacillus amyloliquefaciens Journal of Food and Bioprocess Engineering gluten hydrolysates endopeptidases alcalase neutrase oil in water emulsions |
| title | Functional properties and emulsion stability of wheat gluten hydrolysates produced by endopeptidases from Bacillus licheniformis and Bacillus amyloliquefaciens |
| title_full | Functional properties and emulsion stability of wheat gluten hydrolysates produced by endopeptidases from Bacillus licheniformis and Bacillus amyloliquefaciens |
| title_fullStr | Functional properties and emulsion stability of wheat gluten hydrolysates produced by endopeptidases from Bacillus licheniformis and Bacillus amyloliquefaciens |
| title_full_unstemmed | Functional properties and emulsion stability of wheat gluten hydrolysates produced by endopeptidases from Bacillus licheniformis and Bacillus amyloliquefaciens |
| title_short | Functional properties and emulsion stability of wheat gluten hydrolysates produced by endopeptidases from Bacillus licheniformis and Bacillus amyloliquefaciens |
| title_sort | functional properties and emulsion stability of wheat gluten hydrolysates produced by endopeptidases from bacillus licheniformis and bacillus amyloliquefaciens |
| topic | gluten hydrolysates endopeptidases alcalase neutrase oil in water emulsions |
| url | https://jfabe.ut.ac.ir/article_87389.html |
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