Synergistic Effect of Enzyme Hydrolysis and Microwave Reactor Pretreatment as an Efficient Procedure for Gluten Content Reduction
2021
Аутори
Gazikalović, IvanaMijalković, Jelena
Šekuljica, Nataša
Jakovetić Tanasković, Sonja
Đukić-Vuković, Aleksandra
Mojović, Ljiljana
Knežević-Jugović, Zorica
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
In this study, we assessed the effects of microwave irradiation of wheat gluten proteins as a pretreatment performed in a microwave reactor that could accurately control process parameters as a function of power and temperature, as well as comparing it with conventional heat treatment. The aim was to identify suitable combinations of partial enzymatic hydrolysis and microwave pretreatment parameters to produce gluten hydrolysates with reduced allergenicity and conserved techno-functional features for food application. FTIR analysis, and total and reactive SH group contents confirmed that the microwave-controlled heating can significantly change the secondary structure and conformation of gluten protein. The microwave treatment had the largest effect at 200 W and 100 degrees C, at which the content of gluten has been reduced by about 2.5-fold. The microwave pretreatment also accelerated the enzymatic hydrolysis of gluten, changing the kinetic profile. The apparent hydrolysis rate consta...nts (k(2)) were 1.00, 3.68, 3.48, 4.64 and 4.17 min(-1) for untreated gluten, and those pretreated with microwave power of 200, 400, 600 and 800 W, respectively. Compared to the heat treatment, it appeared that microwave specific non-thermal effects had a significant influence on the gluten structure and allergenicity and, in combination with the enzymatic hydrolysis, ultimately yielded protein hydrolysates with enhanced antioxidant and functional properties.
Кључне речи:
wheat gluten / microwave reactor / allergenicity / enzymatic hydrolysis / Alcalase / techno-functional properties / antioxidant activityИзвор:
Foods, 2021, 10, 9Финансирање / пројекти:
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200135 (Универзитет у Београду, Технолошко-металуршки факултет) (RS-MESTD-inst-2020-200135)
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200287 (Иновациони центар Технолошко-металуршког факултета у Београду доо) (RS-MESTD-inst-2020-200287)
DOI: 10.3390/foods10092214
ISSN: 2304-8158
PubMed: 34574324
WoS: 000699619600001
Scopus: 2-s2.0-85115645602
Колекције
Институција/група
Inovacioni centarTY - JOUR AU - Gazikalović, Ivana AU - Mijalković, Jelena AU - Šekuljica, Nataša AU - Jakovetić Tanasković, Sonja AU - Đukić-Vuković, Aleksandra AU - Mojović, Ljiljana AU - Knežević-Jugović, Zorica PY - 2021 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/4811 AB - In this study, we assessed the effects of microwave irradiation of wheat gluten proteins as a pretreatment performed in a microwave reactor that could accurately control process parameters as a function of power and temperature, as well as comparing it with conventional heat treatment. The aim was to identify suitable combinations of partial enzymatic hydrolysis and microwave pretreatment parameters to produce gluten hydrolysates with reduced allergenicity and conserved techno-functional features for food application. FTIR analysis, and total and reactive SH group contents confirmed that the microwave-controlled heating can significantly change the secondary structure and conformation of gluten protein. The microwave treatment had the largest effect at 200 W and 100 degrees C, at which the content of gluten has been reduced by about 2.5-fold. The microwave pretreatment also accelerated the enzymatic hydrolysis of gluten, changing the kinetic profile. The apparent hydrolysis rate constants (k(2)) were 1.00, 3.68, 3.48, 4.64 and 4.17 min(-1) for untreated gluten, and those pretreated with microwave power of 200, 400, 600 and 800 W, respectively. Compared to the heat treatment, it appeared that microwave specific non-thermal effects had a significant influence on the gluten structure and allergenicity and, in combination with the enzymatic hydrolysis, ultimately yielded protein hydrolysates with enhanced antioxidant and functional properties. T2 - Foods T1 - Synergistic Effect of Enzyme Hydrolysis and Microwave Reactor Pretreatment as an Efficient Procedure for Gluten Content Reduction IS - 9 VL - 10 DO - 10.3390/foods10092214 ER -
@article{ author = "Gazikalović, Ivana and Mijalković, Jelena and Šekuljica, Nataša and Jakovetić Tanasković, Sonja and Đukić-Vuković, Aleksandra and Mojović, Ljiljana and Knežević-Jugović, Zorica", year = "2021", abstract = "In this study, we assessed the effects of microwave irradiation of wheat gluten proteins as a pretreatment performed in a microwave reactor that could accurately control process parameters as a function of power and temperature, as well as comparing it with conventional heat treatment. The aim was to identify suitable combinations of partial enzymatic hydrolysis and microwave pretreatment parameters to produce gluten hydrolysates with reduced allergenicity and conserved techno-functional features for food application. FTIR analysis, and total and reactive SH group contents confirmed that the microwave-controlled heating can significantly change the secondary structure and conformation of gluten protein. The microwave treatment had the largest effect at 200 W and 100 degrees C, at which the content of gluten has been reduced by about 2.5-fold. The microwave pretreatment also accelerated the enzymatic hydrolysis of gluten, changing the kinetic profile. The apparent hydrolysis rate constants (k(2)) were 1.00, 3.68, 3.48, 4.64 and 4.17 min(-1) for untreated gluten, and those pretreated with microwave power of 200, 400, 600 and 800 W, respectively. Compared to the heat treatment, it appeared that microwave specific non-thermal effects had a significant influence on the gluten structure and allergenicity and, in combination with the enzymatic hydrolysis, ultimately yielded protein hydrolysates with enhanced antioxidant and functional properties.", journal = "Foods", title = "Synergistic Effect of Enzyme Hydrolysis and Microwave Reactor Pretreatment as an Efficient Procedure for Gluten Content Reduction", number = "9", volume = "10", doi = "10.3390/foods10092214" }
Gazikalović, I., Mijalković, J., Šekuljica, N., Jakovetić Tanasković, S., Đukić-Vuković, A., Mojović, L.,& Knežević-Jugović, Z.. (2021). Synergistic Effect of Enzyme Hydrolysis and Microwave Reactor Pretreatment as an Efficient Procedure for Gluten Content Reduction. in Foods, 10(9). https://doi.org/10.3390/foods10092214
Gazikalović I, Mijalković J, Šekuljica N, Jakovetić Tanasković S, Đukić-Vuković A, Mojović L, Knežević-Jugović Z. Synergistic Effect of Enzyme Hydrolysis and Microwave Reactor Pretreatment as an Efficient Procedure for Gluten Content Reduction. in Foods. 2021;10(9). doi:10.3390/foods10092214 .
Gazikalović, Ivana, Mijalković, Jelena, Šekuljica, Nataša, Jakovetić Tanasković, Sonja, Đukić-Vuković, Aleksandra, Mojović, Ljiljana, Knežević-Jugović, Zorica, "Synergistic Effect of Enzyme Hydrolysis and Microwave Reactor Pretreatment as an Efficient Procedure for Gluten Content Reduction" in Foods, 10, no. 9 (2021), https://doi.org/10.3390/foods10092214 . .