Enzymatic hydrolysis of soft wheat flour: the effect of present solids on functional properties and allergenicity reduction
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2021
Authors
Gazikalović, IvanaMijalković, Jelena
Šekuljica, Nataša
Luković, Nevena
Jakovetić Tanasković, Sonja
Culetu, Alina
Knežević-Jugović, Zorica
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Enzymatic hydrolysis of wheat gluten at high solids concentrations is beneficial from both an ecological and an economic viewpoint, since wheat gluten can be hydrolyzed by either using the raw fraction of wheat gluten or directly from the soft wheat flour (SWF). Thus, in this study, the possibility to hydrolyze SWF with high concentration of solids, which implies in this case high starch content and the effect of its presence was investigated. SWF was hydrolyzed with Alcalase (pH 8.0, 60 °C) at different SWF concentrations while the enzyme to substrate (E/S) ratio was kept constant at 5%. By increasing the starch content in the sample and therefore reducing the amount of available water, greater degrees of hydrolysis (DH) were achieved. SWF prepared at 15% (w/w) showed greater DH compared to 5% (w/w) and 10% (w/w) mixtures. At a DH of 23.49%, 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 tes...t. SDS-PAGE electrophoresis confirmed the differences in gliadin content for all of the prepared wheat flour hydrolysates (WFH). Enzymatic hydrolysis has removed glutenin subunits (GS), x-HMW-GS (83-88 kDa) and y-HMW-GS (67-74 kDa) and ω5-gliadins (49-55 kDa). All WFHs had significantly improved antioxidant (> 60%) and metal-ion chelating (> 80%) properties compared to SWF. Also, techno-functional properties were improved after enzymatic hydrolysis. Emulsifying activity and emulsion stability were significantly improved after hydrolysis and therefore more stable emulsion systems were formed. Foaming properties were also improved after hydrolysis. The changes in the WFHs macromolecular conformations and changes induced by the Alcalase, were inspected using Fourier transformation infrared spectroscopy (FTIR) and surface measurements. FTIR spectra confirmed structural changes in the Amide I (1,700-1,600 cm-1) region. The changes in total zeta-potential and average particle size were in accordance with above-mentioned functional behaviors. The increase in the DH, with prolonged time of enzyme attack, affected the increase in the surface charge of the WFH molecules, suggesting that the stability and electrokinetic potential were maintained stable. 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. Regarding process feasibility on an industrial level, a more concentrated system may be used in order to produce WFHs with reduced allergenic and improved functional properties.
Keywords:
wheat flour / wheat gluten / enyzme hydrolysis / allergenicity / functional properties / antioxidant propertiesSource:
7th International congress, Engineering, environment and materials in process industry EEM2021, 2021, 90-Publisher:
- UNIVERSITY OF EAST SARAJEVO, FACULTY OF TECHNOLOGY
Institution/Community
Inovacioni centarTY - CONF AU - Gazikalović, Ivana AU - Mijalković, Jelena AU - Šekuljica, Nataša AU - Luković, Nevena AU - Jakovetić Tanasković, Sonja AU - Culetu, Alina AU - Knežević-Jugović, Zorica PY - 2021 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6081 AB - Enzymatic hydrolysis of wheat gluten at high solids concentrations is beneficial from both an ecological and an economic viewpoint, since wheat gluten can be hydrolyzed by either using the raw fraction of wheat gluten or directly from the soft wheat flour (SWF). Thus, in this study, the possibility to hydrolyze SWF with high concentration of solids, which implies in this case high starch content and the effect of its presence was investigated. SWF was hydrolyzed with Alcalase (pH 8.0, 60 °C) at different SWF concentrations while the enzyme to substrate (E/S) ratio was kept constant at 5%. By increasing the starch content in the sample and therefore reducing the amount of available water, greater degrees of hydrolysis (DH) were achieved. SWF prepared at 15% (w/w) showed greater DH compared to 5% (w/w) and 10% (w/w) mixtures. At a DH of 23.49%, 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 (WFH). Enzymatic hydrolysis has removed glutenin subunits (GS), x-HMW-GS (83-88 kDa) and y-HMW-GS (67-74 kDa) and ω5-gliadins (49-55 kDa). All WFHs had significantly improved antioxidant (> 60%) and metal-ion chelating (> 80%) properties compared to SWF. Also, techno-functional properties were improved after enzymatic hydrolysis. Emulsifying activity and emulsion stability were significantly improved after hydrolysis and therefore more stable emulsion systems were formed. Foaming properties were also improved after hydrolysis. The changes in the WFHs macromolecular conformations and changes induced by the Alcalase, were inspected using Fourier transformation infrared spectroscopy (FTIR) and surface measurements. FTIR spectra confirmed structural changes in the Amide I (1,700-1,600 cm-1) region. The changes in total zeta-potential and average particle size were in accordance with above-mentioned functional behaviors. The increase in the DH, with prolonged time of enzyme attack, affected the increase in the surface charge of the WFH molecules, suggesting that the stability and electrokinetic potential were maintained stable. 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. Regarding process feasibility on an industrial level, a more concentrated system may be used in order to produce WFHs with reduced allergenic and improved functional properties. PB - UNIVERSITY OF EAST SARAJEVO, FACULTY OF TECHNOLOGY C3 - 7th International congress, Engineering, environment and materials in process industry EEM2021 T1 - Enzymatic hydrolysis of soft wheat flour: the effect of present solids on functional properties and allergenicity reduction SP - 90 UR - https://hdl.handle.net/21.15107/rcub_technorep_6081 ER -
@conference{ author = "Gazikalović, Ivana and Mijalković, Jelena and Šekuljica, Nataša and Luković, Nevena and Jakovetić Tanasković, Sonja and Culetu, Alina and Knežević-Jugović, Zorica", year = "2021", abstract = "Enzymatic hydrolysis of wheat gluten at high solids concentrations is beneficial from both an ecological and an economic viewpoint, since wheat gluten can be hydrolyzed by either using the raw fraction of wheat gluten or directly from the soft wheat flour (SWF). Thus, in this study, the possibility to hydrolyze SWF with high concentration of solids, which implies in this case high starch content and the effect of its presence was investigated. SWF was hydrolyzed with Alcalase (pH 8.0, 60 °C) at different SWF concentrations while the enzyme to substrate (E/S) ratio was kept constant at 5%. By increasing the starch content in the sample and therefore reducing the amount of available water, greater degrees of hydrolysis (DH) were achieved. SWF prepared at 15% (w/w) showed greater DH compared to 5% (w/w) and 10% (w/w) mixtures. At a DH of 23.49%, 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 (WFH). Enzymatic hydrolysis has removed glutenin subunits (GS), x-HMW-GS (83-88 kDa) and y-HMW-GS (67-74 kDa) and ω5-gliadins (49-55 kDa). All WFHs had significantly improved antioxidant (> 60%) and metal-ion chelating (> 80%) properties compared to SWF. Also, techno-functional properties were improved after enzymatic hydrolysis. Emulsifying activity and emulsion stability were significantly improved after hydrolysis and therefore more stable emulsion systems were formed. Foaming properties were also improved after hydrolysis. The changes in the WFHs macromolecular conformations and changes induced by the Alcalase, were inspected using Fourier transformation infrared spectroscopy (FTIR) and surface measurements. FTIR spectra confirmed structural changes in the Amide I (1,700-1,600 cm-1) region. The changes in total zeta-potential and average particle size were in accordance with above-mentioned functional behaviors. The increase in the DH, with prolonged time of enzyme attack, affected the increase in the surface charge of the WFH molecules, suggesting that the stability and electrokinetic potential were maintained stable. 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. Regarding process feasibility on an industrial level, a more concentrated system may be used in order to produce WFHs with reduced allergenic and improved functional properties.", publisher = "UNIVERSITY OF EAST SARAJEVO, FACULTY OF TECHNOLOGY", journal = "7th International congress, Engineering, environment and materials in process industry EEM2021", title = "Enzymatic hydrolysis of soft wheat flour: the effect of present solids on functional properties and allergenicity reduction", pages = "90", url = "https://hdl.handle.net/21.15107/rcub_technorep_6081" }
Gazikalović, I., Mijalković, J., Šekuljica, N., Luković, N., Jakovetić Tanasković, S., Culetu, A.,& Knežević-Jugović, Z.. (2021). Enzymatic hydrolysis of soft wheat flour: the effect of present solids on functional properties and allergenicity reduction. in 7th International congress, Engineering, environment and materials in process industry EEM2021 UNIVERSITY OF EAST SARAJEVO, FACULTY OF TECHNOLOGY., 90. https://hdl.handle.net/21.15107/rcub_technorep_6081
Gazikalović I, Mijalković J, Šekuljica N, Luković N, Jakovetić Tanasković S, Culetu A, Knežević-Jugović Z. Enzymatic hydrolysis of soft wheat flour: the effect of present solids on functional properties and allergenicity reduction. in 7th International congress, Engineering, environment and materials in process industry EEM2021. 2021;:90. https://hdl.handle.net/21.15107/rcub_technorep_6081 .
Gazikalović, Ivana, Mijalković, Jelena, Šekuljica, Nataša, Luković, Nevena, Jakovetić Tanasković, Sonja, Culetu, Alina, Knežević-Jugović, Zorica, "Enzymatic hydrolysis of soft wheat flour: the effect of present solids on functional properties and allergenicity reduction" in 7th International congress, Engineering, environment and materials in process industry EEM2021 (2021):90, https://hdl.handle.net/21.15107/rcub_technorep_6081 .