Effect of acid deamidation-alcalase hydrolysis induced modification on functional and bitter-masking properties of wheat gluten hydrolysates. (30th March 2019)

• Record Type: Journal Article
• Authors: He, Wenmeng; Yang, Ruijin; Zhao, Wei
• Is Part Of: Food chemistry. Volume 277(2019)
• Page Start: 655
• Page End: 663
• Publication Date: 2019-03-30
• Subjects: Acetic acid (PubChem CID:176) -- L(+)-tartaric acid (PubChem CID:444305) -- Citric acid (PubChem CID:311), l-glutamic acid (PubChem CID:33032) -- l-aspartic acid (PubChem CID:5960) -- 1-anilino-8-naphthalene sulfonate (PubChem CID:1369) -- Nile Red (PubChem CID:65182) -- 5-fluorescein isothiocyanate (PubChem CID:18730); ANOVA one-way analysis of variance -- PLSR partial least squares regression -- WG wheat gluten -- Gln glutamine -- Asn asparagine -- NSI nitrogen soluble index -- EAI emulsification activity index -- ESI emulsion stability index -- FC foaming capacity -- FS foaming stability -- Ho surface hydrophobicity -- DH hydrolysis of degree -- AHWG wheat gluten hydrolysates prepared by alcalase, DAH, acid deamidation-alcalase hydrolysate -- ADWG wheat gluten hydrolysates prepared by acetic acid deamidation-alcalase -- TDWG wheat gluten hydrolysates prepared by tartaric acid deamidation-alcalase -- CDWG wheat gluten hydrolysates prepared by citric acid deamidation-alcalase -- FAA free amino acid -- EAA essential amino acid -- UAA umami taste amino acid -- SOAA sour taste amino acid -- SWAA sweet taste amino acid -- BAA bitter taste amino acid -- SUAA sulfur-containing amino acid; Wheat gluten -- Alcalase hydrolysis -- Carboxylic acid deamidation -- Oil-in-water emulsion -- Partial least squares regression -- Bitter-masking; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2018.11.004
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Alcalase was the most efficient protease to hydrolyze wheat gluten. Properties of wheat gluten hydrolysates prepared by alcalase were improved. Properties of wheat gluten hydrolysates prepared by acid deamidation-alcalase hydrolysis were enhanced. Citric acid deamidation-alcalase hydrolysis wheat gluten hydrolysates showed the best bitter-masking property. Abstract: The low solubility of wheat gluten (WG) considerably limits its application. Owing to its high hydrolytic efficiency, alcalase was the protease selected for the enzymatic hydrolysis of WG. The functional properties of WG hydrolysate prepared by alcalase (AHWG) with a hydrolysis degree (DH) of 10% were better than those with DH 5% and DH 15%. The application of AHWG was hindered by its bitterness. To mask the bitterness of AHWG, WG was respectively deamidated with acetic acid, tartaric acid, and citric acid, followed by being hydrolyzed by alcalase to DH 10%. The citric acid deamidation-alcalase hydrolysis WG hydrolysate (CDAH) exhibited the best functional properties. Partial least squares regression analysis results indicated that CDAH exhibited an enhanced bitter-masking property attributable to a high content of umami taste amino acids (glutamic acid and aspartic acid). Thus, CDAH showed the greatest potential as a modified WG product to expand the application of WG.