Structural Modification of Wheat Gluten by Dry Heat-Enhanced Enzymatic Hydrolysis
In this paper, a dry heat method is used to modify wheat gluten, and the effects of dry heat on the enzymatic hydrolysis and structure of wheat gluten are investigated. The results show that the degree of hydrolysis of wheat gluten after dry heating increased from 20 to 30 % within 1 h of hydrolysis...
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| Format: | Article |
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University of Zagreb Faculty of Food Technology and Biotechnology
2012-01-01
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| Series: | Food Technology and Biotechnology |
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| Online Access: | http://hrcak.srce.hr/file/117366 |
| _version_ | 1797430979066855424 |
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| author | Haihua Zhang Irakoze Pierre Claver Qin Li Kexue Zhu Wei Peng Huiming Zhou |
| author_facet | Haihua Zhang Irakoze Pierre Claver Qin Li Kexue Zhu Wei Peng Huiming Zhou |
| author_sort | Haihua Zhang |
| collection | DOAJ |
| description | In this paper, a dry heat method is used to modify wheat gluten, and the effects of dry heat on the enzymatic hydrolysis and structure of wheat gluten are investigated. The results show that the degree of hydrolysis of wheat gluten after dry heating increased from 20 to 30 % within 1 h of hydrolysis. Meanwhile, the percentage of the fraction with Mr<1000 Da in the obtained hydrolysate increased from 17.6 to 30.7 %, which was revealed by size-exclusion high-performance liquid chromatography (SE-HPLC). Further analysis of the structure of dry-heated gluten was done and it showed disappearance of extended structures with the concomitant increase in β-sheet for secondary structure, exhibited by Fourier transform infrared spectroscopy (FTIR), a decrease in the hydration and increases from 56.7 to 74.5 of surface hydrophobicity and from 4.74 to 16.18 μmol/g of the sulphydryl content. The higher β-sheet proportion and surface hydrophobicity as well as sulphydryl content of dry-heated wheat gluten was assumed to be the reason for the enhancement of its enzymatic hydrolysis. |
| first_indexed | 2024-03-09T09:36:17Z |
| format | Article |
| id | doaj.art-eae7d0e141a14d35ad61343ba5266891 |
| institution | Directory Open Access Journal |
| issn | 1330-9862 1334-2606 |
| language | English |
| last_indexed | 2024-03-09T09:36:17Z |
| publishDate | 2012-01-01 |
| publisher | University of Zagreb Faculty of Food Technology and Biotechnology |
| record_format | Article |
| series | Food Technology and Biotechnology |
| spelling | doaj.art-eae7d0e141a14d35ad61343ba52668912023-12-02T02:12:28ZengUniversity of Zagreb Faculty of Food Technology and BiotechnologyFood Technology and Biotechnology1330-98621334-26062012-01-015015358Structural Modification of Wheat Gluten by Dry Heat-Enhanced Enzymatic HydrolysisHaihua Zhang0Irakoze Pierre Claver1Qin LiKexue Zhu2Wei Peng3Huiming Zhou4State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR ChinaState Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR ChinaState Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR ChinaState Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR ChinaState Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR ChinaIn this paper, a dry heat method is used to modify wheat gluten, and the effects of dry heat on the enzymatic hydrolysis and structure of wheat gluten are investigated. The results show that the degree of hydrolysis of wheat gluten after dry heating increased from 20 to 30 % within 1 h of hydrolysis. Meanwhile, the percentage of the fraction with Mr<1000 Da in the obtained hydrolysate increased from 17.6 to 30.7 %, which was revealed by size-exclusion high-performance liquid chromatography (SE-HPLC). Further analysis of the structure of dry-heated gluten was done and it showed disappearance of extended structures with the concomitant increase in β-sheet for secondary structure, exhibited by Fourier transform infrared spectroscopy (FTIR), a decrease in the hydration and increases from 56.7 to 74.5 of surface hydrophobicity and from 4.74 to 16.18 μmol/g of the sulphydryl content. The higher β-sheet proportion and surface hydrophobicity as well as sulphydryl content of dry-heated wheat gluten was assumed to be the reason for the enhancement of its enzymatic hydrolysis.http://hrcak.srce.hr/file/117366wheat glutendry heatFTIRSE-HPLCenzymatic hydrolysis |
| spellingShingle | Haihua Zhang Irakoze Pierre Claver Qin Li Kexue Zhu Wei Peng Huiming Zhou Structural Modification of Wheat Gluten by Dry Heat-Enhanced Enzymatic Hydrolysis Food Technology and Biotechnology wheat gluten dry heat FTIR SE-HPLC enzymatic hydrolysis |
| title | Structural Modification of Wheat Gluten by Dry Heat-Enhanced Enzymatic Hydrolysis |
| title_full | Structural Modification of Wheat Gluten by Dry Heat-Enhanced Enzymatic Hydrolysis |
| title_fullStr | Structural Modification of Wheat Gluten by Dry Heat-Enhanced Enzymatic Hydrolysis |
| title_full_unstemmed | Structural Modification of Wheat Gluten by Dry Heat-Enhanced Enzymatic Hydrolysis |
| title_short | Structural Modification of Wheat Gluten by Dry Heat-Enhanced Enzymatic Hydrolysis |
| title_sort | structural modification of wheat gluten by dry heat enhanced enzymatic hydrolysis |
| topic | wheat gluten dry heat FTIR SE-HPLC enzymatic hydrolysis |
| url | http://hrcak.srce.hr/file/117366 |
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