Controlled enzymatic hydrolysis for improved exploitation of the antioxidant potential of wheat gluten
Само за регистроване кориснике
2017
Аутори
Elmalimadi, Mohamed B.Jovanović, Jelena
Stefanović, Andrea
Jakovetić Tanasković, Sonja
Đurović, Sanja
Bugarski, Branko
Knežević-Jugović, Zorica
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
The aim of the study was to find the optimal operational and process parameters for the enzymatic hydrolysis of wheat gluten in a batch stirred bioreactor regarding both degree of hydrolysis and antioxidant capacity of the obtained hydrolysates. It appeared that impeller geometry and agitation speed influenced the mass transfer resulting in enhanced gluten hydrolysis. The highest initial reaction rate (0.83 0.02 min(-1)) and degree of hydrolysis (30.47%) were achieved with the pitched four-bladed impeller and agitation speed of 350-450 rpm, conditions which provided proper balance between requirements for adequate mass/heat transfer and low shear stress. The impact of other process conditions including gluten concentration, temperature, pH and enzyme gluten (E/S) ratio on the enzymatic reaction was investigated by applying a Box-Behnken experimental design from the viewpoint of the degree of hydrolysis (DH) and antioxidant activity. Three models obtained allowed calculation of the hydr...olysis degree, and both 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ABTS (2,2'-azino-bis (3-ethylbenzothiazoline-6-sulpfonic acid) radical scavenging activity from a given set of reaction conditions with good predictability. The statistical analysis showed that each variable had a significant effect on degree of hydrolysis and the antioxidant capacity of both tested systems. Hydrolysis up to around DH 15% improved DPPH radical scavenging activity, while excessive hydrolysis worsened it. The ABTS activity of the hydrolysates was not associated with the DPPH activity nor with the DH, revealing that it was not possible to fulfill all desirable quality requirements (maximum degree of hydrolysis and protein yield, maximum DPPH and ABTS scavenging activities) by using the Same reaction conditions. Overall, the study might contribute to approve wheat gluten, a by-product of wheat starch industry, as an accessible and cheap source of bioactive compounds for the development of novel nutraceuticals, cosmetics and drugs.
Кључне речи:
Wheat gluten / Protein fraction / Antioxidants / Proteolysis / Radical scavenging activity / response surface methodology (RSM)Извор:
Industrial Crops and Products, 2017, 109, 548-557Издавач:
- Elsevier Science Bv, Amsterdam
Финансирање / пројекти:
- EUREKA project [SOYZYME E!9936]
- 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)
DOI: 10.1016/j.indcrop.2017.09.008
ISSN: 0926-6690
WoS: 000413880300069
Scopus: 2-s2.0-85029355727
Институција/група
Tehnološko-metalurški fakultetTY - JOUR AU - Elmalimadi, Mohamed B. AU - Jovanović, Jelena AU - Stefanović, Andrea AU - Jakovetić Tanasković, Sonja AU - Đurović, Sanja AU - Bugarski, Branko AU - Knežević-Jugović, Zorica PY - 2017 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3611 AB - The aim of the study was to find the optimal operational and process parameters for the enzymatic hydrolysis of wheat gluten in a batch stirred bioreactor regarding both degree of hydrolysis and antioxidant capacity of the obtained hydrolysates. It appeared that impeller geometry and agitation speed influenced the mass transfer resulting in enhanced gluten hydrolysis. The highest initial reaction rate (0.83 0.02 min(-1)) and degree of hydrolysis (30.47%) were achieved with the pitched four-bladed impeller and agitation speed of 350-450 rpm, conditions which provided proper balance between requirements for adequate mass/heat transfer and low shear stress. The impact of other process conditions including gluten concentration, temperature, pH and enzyme gluten (E/S) ratio on the enzymatic reaction was investigated by applying a Box-Behnken experimental design from the viewpoint of the degree of hydrolysis (DH) and antioxidant activity. Three models obtained allowed calculation of the hydrolysis degree, and both 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ABTS (2,2'-azino-bis (3-ethylbenzothiazoline-6-sulpfonic acid) radical scavenging activity from a given set of reaction conditions with good predictability. The statistical analysis showed that each variable had a significant effect on degree of hydrolysis and the antioxidant capacity of both tested systems. Hydrolysis up to around DH 15% improved DPPH radical scavenging activity, while excessive hydrolysis worsened it. The ABTS activity of the hydrolysates was not associated with the DPPH activity nor with the DH, revealing that it was not possible to fulfill all desirable quality requirements (maximum degree of hydrolysis and protein yield, maximum DPPH and ABTS scavenging activities) by using the Same reaction conditions. Overall, the study might contribute to approve wheat gluten, a by-product of wheat starch industry, as an accessible and cheap source of bioactive compounds for the development of novel nutraceuticals, cosmetics and drugs. PB - Elsevier Science Bv, Amsterdam T2 - Industrial Crops and Products T1 - Controlled enzymatic hydrolysis for improved exploitation of the antioxidant potential of wheat gluten EP - 557 SP - 548 VL - 109 DO - 10.1016/j.indcrop.2017.09.008 ER -
@article{ author = "Elmalimadi, Mohamed B. and Jovanović, Jelena and Stefanović, Andrea and Jakovetić Tanasković, Sonja and Đurović, Sanja and Bugarski, Branko and Knežević-Jugović, Zorica", year = "2017", abstract = "The aim of the study was to find the optimal operational and process parameters for the enzymatic hydrolysis of wheat gluten in a batch stirred bioreactor regarding both degree of hydrolysis and antioxidant capacity of the obtained hydrolysates. It appeared that impeller geometry and agitation speed influenced the mass transfer resulting in enhanced gluten hydrolysis. The highest initial reaction rate (0.83 0.02 min(-1)) and degree of hydrolysis (30.47%) were achieved with the pitched four-bladed impeller and agitation speed of 350-450 rpm, conditions which provided proper balance between requirements for adequate mass/heat transfer and low shear stress. The impact of other process conditions including gluten concentration, temperature, pH and enzyme gluten (E/S) ratio on the enzymatic reaction was investigated by applying a Box-Behnken experimental design from the viewpoint of the degree of hydrolysis (DH) and antioxidant activity. Three models obtained allowed calculation of the hydrolysis degree, and both 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ABTS (2,2'-azino-bis (3-ethylbenzothiazoline-6-sulpfonic acid) radical scavenging activity from a given set of reaction conditions with good predictability. The statistical analysis showed that each variable had a significant effect on degree of hydrolysis and the antioxidant capacity of both tested systems. Hydrolysis up to around DH 15% improved DPPH radical scavenging activity, while excessive hydrolysis worsened it. The ABTS activity of the hydrolysates was not associated with the DPPH activity nor with the DH, revealing that it was not possible to fulfill all desirable quality requirements (maximum degree of hydrolysis and protein yield, maximum DPPH and ABTS scavenging activities) by using the Same reaction conditions. Overall, the study might contribute to approve wheat gluten, a by-product of wheat starch industry, as an accessible and cheap source of bioactive compounds for the development of novel nutraceuticals, cosmetics and drugs.", publisher = "Elsevier Science Bv, Amsterdam", journal = "Industrial Crops and Products", title = "Controlled enzymatic hydrolysis for improved exploitation of the antioxidant potential of wheat gluten", pages = "557-548", volume = "109", doi = "10.1016/j.indcrop.2017.09.008" }
Elmalimadi, M. B., Jovanović, J., Stefanović, A., Jakovetić Tanasković, S., Đurović, S., Bugarski, B.,& Knežević-Jugović, Z.. (2017). Controlled enzymatic hydrolysis for improved exploitation of the antioxidant potential of wheat gluten. in Industrial Crops and Products Elsevier Science Bv, Amsterdam., 109, 548-557. https://doi.org/10.1016/j.indcrop.2017.09.008
Elmalimadi MB, Jovanović J, Stefanović A, Jakovetić Tanasković S, Đurović S, Bugarski B, Knežević-Jugović Z. Controlled enzymatic hydrolysis for improved exploitation of the antioxidant potential of wheat gluten. in Industrial Crops and Products. 2017;109:548-557. doi:10.1016/j.indcrop.2017.09.008 .
Elmalimadi, Mohamed B., Jovanović, Jelena, Stefanović, Andrea, Jakovetić Tanasković, Sonja, Đurović, Sanja, Bugarski, Branko, Knežević-Jugović, Zorica, "Controlled enzymatic hydrolysis for improved exploitation of the antioxidant potential of wheat gluten" in Industrial Crops and Products, 109 (2017):548-557, https://doi.org/10.1016/j.indcrop.2017.09.008 . .