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Article

Enzymatic Hydrolysis as an Effective Method for Obtaining Wheat Gluten Hydrolysates Combining Beneficial Functional Properties with Health-Promoting Potential

by
Magdalena Mika
1,* and
Agnieszka Wikiera
2
1
Department of Biotechnology and General Food Technology, Faculty of Food Technology, Agricultural University of Krakow, 31-120 Krakow, Poland
2
Department of Medical Physiology, Faculty of Health Sciences, Jagiellonian University Medical College, 31-008 Krakow, Poland
*
Author to whom correspondence should be addressed.
Molecules 2024, 29(18), 4407; https://doi.org/10.3390/molecules29184407
Submission received: 30 July 2024 / Revised: 12 September 2024 / Accepted: 14 September 2024 / Published: 16 September 2024
(This article belongs to the Special Issue Bioactive Compounds in Food and Their Applications)

Abstract

The byproduct from wheat starch production contains approximately 70% gluten (WG) and is an inexpensive but demanding protein raw material for the food industry. This study attempted to determine the optimal hydrolysis conditions for such raw material to obtain peptides combining beneficial functional characteristics with health-promoting activity. The proteases Bromelain, Alcalase, Flavourzyme, and a protease from A. saitoi were used for hydrolysis. It was shown that the tested proteases differ both in terms of the effective hydrolysis conditions of gluten and the profile of the released hydrolysates. Bromelain was particularly effective in converting gluten into peptides, combining beneficial health and functional properties. It achieved maximum activity (189 U/g) against WG at pH 6 and 60 °C, and the best-balanced peptides in terms of desired properties were released at a dose of 2.5 U/g. These peptides were free from most allergenic epitopes, effectively inhibited ACE, and, at 0.34 g, were equivalent to the approved dose of BHT. Their emulsifying activity was higher than that of gluten, and the foaming formation and stabilization potential exceeded that of ovalbumin by 10% and 19%, respectively. It seems that Bromelain-released WG hydrolysates are a promising candidate for a safe fat stabilizer and egg white substitute.
Keywords: wheat gluten; proteases; protein hydrolysates; functional properties; biological activity wheat gluten; proteases; protein hydrolysates; functional properties; biological activity

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MDPI and ACS Style

Mika, M.; Wikiera, A. Enzymatic Hydrolysis as an Effective Method for Obtaining Wheat Gluten Hydrolysates Combining Beneficial Functional Properties with Health-Promoting Potential. Molecules 2024, 29, 4407. https://doi.org/10.3390/molecules29184407

AMA Style

Mika M, Wikiera A. Enzymatic Hydrolysis as an Effective Method for Obtaining Wheat Gluten Hydrolysates Combining Beneficial Functional Properties with Health-Promoting Potential. Molecules. 2024; 29(18):4407. https://doi.org/10.3390/molecules29184407

Chicago/Turabian Style

Mika, Magdalena, and Agnieszka Wikiera. 2024. "Enzymatic Hydrolysis as an Effective Method for Obtaining Wheat Gluten Hydrolysates Combining Beneficial Functional Properties with Health-Promoting Potential" Molecules 29, no. 18: 4407. https://doi.org/10.3390/molecules29184407

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