Original scientific paper

Structural Modification of Wheat Gluten by Dry Heat-Enhanced Enzymatic Hydrolysis

Haihua Zhang ; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China
Irakoze Pierre Claver ; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China
Qin Li ; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China
Kexue Zhu ; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China
Wei Peng ; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China
Huiming Zhou ; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China

Abstract

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.

Keywords

wheat gluten; dry heat; FTIR; SE-HPLC; enzymatic hydrolysis

Hrčak ID:

78998

URI

https://hrcak.srce.hr/78998

Publication date:

27.3.2012.

Article data in other languages: croatian

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