Hydrolysis of soft wheat flour: Enhanced functional properties and the effect of starch on allergenicity reduction
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2022
Authors
Gazikalović, IvanaMijalković, Jelena
Šekuljica, Nataša
Luković, Nevena
Jakovetić Tanasković, Sonja
Culetu, Alina
Knežević-Jugović, Zorica
Article (Published version)
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The possibility to utilize Alcalase to hydrolyze soft wheat flour (SWF) containing high concentration of solids (i.e. starch) and the effect of its presence was investigated. At a degree of hydrolysis of 23.49% +/- 0.64%, sample prepared as 15% (w/w) showed greatest reduction in gliadin content, resulting in 9.42 +/- 1.5 ppm of gluten, tested by competitive ELISA test. SDS-PAGE electrophoresis confirmed the differences in gliadin content for all of the prepared wheat flour hydrolysates (WFHs). All WFHs had improved radical-scavenging (>60%), metal-ion chelating (>80%) and technofunctional properties after enzymatic hydrolysis compared to SWF. FTIR spectra confirmed structural changes in the Amide I (1,700-1,600 cm(-1)) region. Changes in total zeta-potential and average particle size were observed. The hydrolysis reaction was facilitated by the increase of the solids content since it interferes with the aggregation of gluten proteins, therefore less available water was proven beneficia...l for the enzymatic reaction. Novelty impact statement: Gluten originating from soft wheat flour can be efficiently hydrolyzed by endo-protease Alcalase (DH similar to 24%), without introducing steps that include the extraction and isolation of gluten. By preparing the wheat flour hydrolysates, the significant reduction of adverse allergenicity of wheat flour has been achieved; gluten content was less than 10 ppm. Improvement of techno-functional properties, zeta-potential and particle size distribution, as well as antioxidant potential of soft wheat flour was observed upon enzymatic hydrolysis for all samples.
Source:
Journal of Food Processing and Preservation, 2022Funding / projects:
- Ministry of Science, Technological Development and Innovation of the Republic of Serbia, institutional funding - 200135 (University of Belgrade, Faculty of Technology and Metallurgy) (RS-MESTD-inst-2020-200135)
- Ministry of Science, Technological Development and Innovation of the Republic of Serbia, institutional funding - 200287 (Innovation Center of the Faculty of Technology and Metallurgy) (RS-MESTD-inst-2020-200287)
DOI: 10.1111/jfpp.15925
ISSN: 0145-8892
WoS: 000697308200001
Scopus: 2-s2.0-85115150886
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Inovacioni centarTY - JOUR AU - Gazikalović, Ivana AU - Mijalković, Jelena AU - Šekuljica, Nataša AU - Luković, Nevena AU - Jakovetić Tanasković, Sonja AU - Culetu, Alina AU - Knežević-Jugović, Zorica PY - 2022 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/5006 AB - The possibility to utilize Alcalase to hydrolyze soft wheat flour (SWF) containing high concentration of solids (i.e. starch) and the effect of its presence was investigated. At a degree of hydrolysis of 23.49% +/- 0.64%, sample prepared as 15% (w/w) showed greatest reduction in gliadin content, resulting in 9.42 +/- 1.5 ppm of gluten, tested by competitive ELISA test. SDS-PAGE electrophoresis confirmed the differences in gliadin content for all of the prepared wheat flour hydrolysates (WFHs). All WFHs had improved radical-scavenging (>60%), metal-ion chelating (>80%) and technofunctional properties after enzymatic hydrolysis compared to SWF. FTIR spectra confirmed structural changes in the Amide I (1,700-1,600 cm(-1)) region. Changes in total zeta-potential and average particle size were observed. The hydrolysis reaction was facilitated by the increase of the solids content since it interferes with the aggregation of gluten proteins, therefore less available water was proven beneficial for the enzymatic reaction. Novelty impact statement: Gluten originating from soft wheat flour can be efficiently hydrolyzed by endo-protease Alcalase (DH similar to 24%), without introducing steps that include the extraction and isolation of gluten. By preparing the wheat flour hydrolysates, the significant reduction of adverse allergenicity of wheat flour has been achieved; gluten content was less than 10 ppm. Improvement of techno-functional properties, zeta-potential and particle size distribution, as well as antioxidant potential of soft wheat flour was observed upon enzymatic hydrolysis for all samples. T2 - Journal of Food Processing and Preservation T1 - Hydrolysis of soft wheat flour: Enhanced functional properties and the effect of starch on allergenicity reduction DO - 10.1111/jfpp.15925 ER -
@article{ author = "Gazikalović, Ivana and Mijalković, Jelena and Šekuljica, Nataša and Luković, Nevena and Jakovetić Tanasković, Sonja and Culetu, Alina and Knežević-Jugović, Zorica", year = "2022", abstract = "The possibility to utilize Alcalase to hydrolyze soft wheat flour (SWF) containing high concentration of solids (i.e. starch) and the effect of its presence was investigated. At a degree of hydrolysis of 23.49% +/- 0.64%, sample prepared as 15% (w/w) showed greatest reduction in gliadin content, resulting in 9.42 +/- 1.5 ppm of gluten, tested by competitive ELISA test. SDS-PAGE electrophoresis confirmed the differences in gliadin content for all of the prepared wheat flour hydrolysates (WFHs). All WFHs had improved radical-scavenging (>60%), metal-ion chelating (>80%) and technofunctional properties after enzymatic hydrolysis compared to SWF. FTIR spectra confirmed structural changes in the Amide I (1,700-1,600 cm(-1)) region. Changes in total zeta-potential and average particle size were observed. The hydrolysis reaction was facilitated by the increase of the solids content since it interferes with the aggregation of gluten proteins, therefore less available water was proven beneficial for the enzymatic reaction. Novelty impact statement: Gluten originating from soft wheat flour can be efficiently hydrolyzed by endo-protease Alcalase (DH similar to 24%), without introducing steps that include the extraction and isolation of gluten. By preparing the wheat flour hydrolysates, the significant reduction of adverse allergenicity of wheat flour has been achieved; gluten content was less than 10 ppm. Improvement of techno-functional properties, zeta-potential and particle size distribution, as well as antioxidant potential of soft wheat flour was observed upon enzymatic hydrolysis for all samples.", journal = "Journal of Food Processing and Preservation", title = "Hydrolysis of soft wheat flour: Enhanced functional properties and the effect of starch on allergenicity reduction", doi = "10.1111/jfpp.15925" }
Gazikalović, I., Mijalković, J., Šekuljica, N., Luković, N., Jakovetić Tanasković, S., Culetu, A.,& Knežević-Jugović, Z.. (2022). Hydrolysis of soft wheat flour: Enhanced functional properties and the effect of starch on allergenicity reduction. in Journal of Food Processing and Preservation. https://doi.org/10.1111/jfpp.15925
Gazikalović I, Mijalković J, Šekuljica N, Luković N, Jakovetić Tanasković S, Culetu A, Knežević-Jugović Z. Hydrolysis of soft wheat flour: Enhanced functional properties and the effect of starch on allergenicity reduction. in Journal of Food Processing and Preservation. 2022;. doi:10.1111/jfpp.15925 .
Gazikalović, Ivana, Mijalković, Jelena, Šekuljica, Nataša, Luković, Nevena, Jakovetić Tanasković, Sonja, Culetu, Alina, Knežević-Jugović, Zorica, "Hydrolysis of soft wheat flour: Enhanced functional properties and the effect of starch on allergenicity reduction" in Journal of Food Processing and Preservation (2022), https://doi.org/10.1111/jfpp.15925 . .