Production of wheat gluten hydrolysates with improved functional properties: optimization of operating parameters by statistical design
Само за регистроване кориснике
2018
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Introduction: Native wheat gluten is a deluxe bread improver and may be utilized as a
functional protein additive in multifarious nonbakery foodstuffs due to its desirable
structure-enhancing properties. Also its utilization would be economically interesting,
but lack of some desirable functional properties limited their expanding utilization in
foodstuff formulations [1]. This study was designed to examine the relationship
between process parameters and functional properties of the obtained hydrolysates
using Box-Benken experimental design and response surface methodology (RSM). The
hydrolysate showing the highest improvement of solubility and foaming ability was
further separated by sequential ultrafiltration to obtain molecular weight distribution
profile.
Materials and methods: The progress of wheat gluten hydrolysis was followed by
monitoring the degree of hydrolysis (DH) using the pH-stat method and functional
properties were measured by our methods already adopted [2...]. The effects of process
parameters (pH, T, [S], [E]/[S] ration) and their interactions were investigated by the
means of the four-factor Box-Behnken experimental design with 29 experimental points
(5 central points).
Results: The obtained results showed that the second-order models developed for DH,
solubility and foaming properties of gluten hydrolysates were significant (p<0.05) with
a high value of coefficients of determination (0.944-0.981). The statistical analysis
showed that each variable had a significant effect on degree of hydrolysis and the
functional properties of tested system. Almost the linear increase in DH was observed
with the rise in temperature at the highest substrate concentration, while on the other
hand increasing the concentration of the substrate leads to a decrease in DH. In terms of
foaming properties results showed that foam capacity range are in the range of 24.2-
80.3%, depending on the independent variables that were tested.
Conclusions: Results are relevant to the protein ingredient industry because of the
economic importance of novel gluten–based functional products and can provide useful
information for the design an efficient enzymatic process for their production in high
yield and with improved functionality.
Кључне речи:
Wheat gluten hydrolysate / Hydrolysis optimization / Box-Behnken experimental design / Degree of hydrolysis / Solubility / Foaming propertiesИзвор:
Book of Abstracts / 9th Central European Congress on Food - CEFood2018, 2018, 101-Издавач:
- Sibiu, Romania : Lucian Blaga University of Sibiu
Финансирање / пројекти:
- EUREKA Project / SOYZYME E! 9936 - Design of novel enzyme-based technologies for structuring and processing of soy proteins
- Развој нових инкапсулационих и ензимских технологија за производњу биокатализатора и биолошки активних компонената хране у циљу повећања њене конкурентности, квалитета и безбедности (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46010)
Институција/група
Tehnološko-metalurški fakultetTY - CONF AU - Jovanović, Jelena AU - Stefanović, Andrea AU - Šekuljica, Nataša AU - Knežević-Jugović, Zorica PY - 2018 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6280 AB - Introduction: Native wheat gluten is a deluxe bread improver and may be utilized as a functional protein additive in multifarious nonbakery foodstuffs due to its desirable structure-enhancing properties. Also its utilization would be economically interesting, but lack of some desirable functional properties limited their expanding utilization in foodstuff formulations [1]. This study was designed to examine the relationship between process parameters and functional properties of the obtained hydrolysates using Box-Benken experimental design and response surface methodology (RSM). The hydrolysate showing the highest improvement of solubility and foaming ability was further separated by sequential ultrafiltration to obtain molecular weight distribution profile. Materials and methods: The progress of wheat gluten hydrolysis was followed by monitoring the degree of hydrolysis (DH) using the pH-stat method and functional properties were measured by our methods already adopted [2]. The effects of process parameters (pH, T, [S], [E]/[S] ration) and their interactions were investigated by the means of the four-factor Box-Behnken experimental design with 29 experimental points (5 central points). Results: The obtained results showed that the second-order models developed for DH, solubility and foaming properties of gluten hydrolysates were significant (p<0.05) with a high value of coefficients of determination (0.944-0.981). The statistical analysis showed that each variable had a significant effect on degree of hydrolysis and the functional properties of tested system. Almost the linear increase in DH was observed with the rise in temperature at the highest substrate concentration, while on the other hand increasing the concentration of the substrate leads to a decrease in DH. In terms of foaming properties results showed that foam capacity range are in the range of 24.2- 80.3%, depending on the independent variables that were tested. Conclusions: Results are relevant to the protein ingredient industry because of the economic importance of novel gluten–based functional products and can provide useful information for the design an efficient enzymatic process for their production in high yield and with improved functionality. PB - Sibiu, Romania : Lucian Blaga University of Sibiu C3 - Book of Abstracts / 9th Central European Congress on Food - CEFood2018 T1 - Production of wheat gluten hydrolysates with improved functional properties: optimization of operating parameters by statistical design SP - 101 UR - https://hdl.handle.net/21.15107/rcub_technorep_6280 ER -
@conference{ author = "Jovanović, Jelena and Stefanović, Andrea and Šekuljica, Nataša and Knežević-Jugović, Zorica", year = "2018", abstract = "Introduction: Native wheat gluten is a deluxe bread improver and may be utilized as a functional protein additive in multifarious nonbakery foodstuffs due to its desirable structure-enhancing properties. Also its utilization would be economically interesting, but lack of some desirable functional properties limited their expanding utilization in foodstuff formulations [1]. This study was designed to examine the relationship between process parameters and functional properties of the obtained hydrolysates using Box-Benken experimental design and response surface methodology (RSM). The hydrolysate showing the highest improvement of solubility and foaming ability was further separated by sequential ultrafiltration to obtain molecular weight distribution profile. Materials and methods: The progress of wheat gluten hydrolysis was followed by monitoring the degree of hydrolysis (DH) using the pH-stat method and functional properties were measured by our methods already adopted [2]. The effects of process parameters (pH, T, [S], [E]/[S] ration) and their interactions were investigated by the means of the four-factor Box-Behnken experimental design with 29 experimental points (5 central points). Results: The obtained results showed that the second-order models developed for DH, solubility and foaming properties of gluten hydrolysates were significant (p<0.05) with a high value of coefficients of determination (0.944-0.981). The statistical analysis showed that each variable had a significant effect on degree of hydrolysis and the functional properties of tested system. Almost the linear increase in DH was observed with the rise in temperature at the highest substrate concentration, while on the other hand increasing the concentration of the substrate leads to a decrease in DH. In terms of foaming properties results showed that foam capacity range are in the range of 24.2- 80.3%, depending on the independent variables that were tested. Conclusions: Results are relevant to the protein ingredient industry because of the economic importance of novel gluten–based functional products and can provide useful information for the design an efficient enzymatic process for their production in high yield and with improved functionality.", publisher = "Sibiu, Romania : Lucian Blaga University of Sibiu", journal = "Book of Abstracts / 9th Central European Congress on Food - CEFood2018", title = "Production of wheat gluten hydrolysates with improved functional properties: optimization of operating parameters by statistical design", pages = "101", url = "https://hdl.handle.net/21.15107/rcub_technorep_6280" }
Jovanović, J., Stefanović, A., Šekuljica, N.,& Knežević-Jugović, Z.. (2018). Production of wheat gluten hydrolysates with improved functional properties: optimization of operating parameters by statistical design. in Book of Abstracts / 9th Central European Congress on Food - CEFood2018 Sibiu, Romania : Lucian Blaga University of Sibiu., 101. https://hdl.handle.net/21.15107/rcub_technorep_6280
Jovanović J, Stefanović A, Šekuljica N, Knežević-Jugović Z. Production of wheat gluten hydrolysates with improved functional properties: optimization of operating parameters by statistical design. in Book of Abstracts / 9th Central European Congress on Food - CEFood2018. 2018;:101. https://hdl.handle.net/21.15107/rcub_technorep_6280 .
Jovanović, Jelena, Stefanović, Andrea, Šekuljica, Nataša, Knežević-Jugović, Zorica, "Production of wheat gluten hydrolysates with improved functional properties: optimization of operating parameters by statistical design" in Book of Abstracts / 9th Central European Congress on Food - CEFood2018 (2018):101, https://hdl.handle.net/21.15107/rcub_technorep_6280 .