THE FUNCTIONAL PROPERTIES OF CHEMICALLY AND ENZYMATICALLY MODIFIED WHEAT GLUTEN
DOI:
https://doi.org/10.36103/ijas.v54i5.1826Keywords:
antioxidant properties, pepsin, trypsin, papain, gluten hydrolysates.Abstract
This research was carried out to investigate the effect of chemically (using L-Cysteine) and enzymatically (by papain) modification on the functional properties of hard wheat gluten. The modification process is run by both methods individually and synergistically. The results showed an increase in the degree of hydrolysis (DH) of lyophilized wheat gluten upon adding the reducing agent at different concentrations (50, 100, 150, 200, 250 ppm). The values for (DH) were (5.29, 6.18, 6.22, 6.26, and 7.48%) respectively. While for papain (2000 units / g protein) those values were (10.25, 12.71, 13.54, 13.88, 15.62%) respectively when the reducing agent (same concentration above) and papain were used synergistically. The functional properties (water holding capacity, emulsifying ability and stability, foam formation and stability, protein solubility, and oil holding capacity) of the gluten under study were examined. The results showed that the enzymatic modification significantly improved the functional properties of the experimental proteins compared to the reducing agent modification.
References
A.O.A.C. 1998. Official Methods of Analysis, 15the ed. Association of Official Analytical Chemists, Washington, DC:143
Abadi, F.A. and J.M. Nasir. 2019. Effect of wet gluten addition on stalin characteristics of barley bread. Iraqi Journal of Agricultural Sciences.50(1):390-397. https://doi.org/10.36103/ijas.v50i1.305
Alia, S. J. and J. M. Nasser. 2020. Functional properties of enzymetically modified wheat. Iraqi Journal of Agricultural Sciences –51 (3) : 777 – 788. https://doi.org/10.36103/ijas.v51i3.1033
Bandyopadhyay, K. and S. Ghosh .2002. Preparation and characterization of papain-modified sesame (Sesamumindicum L.) Protein isolates. Journal of Agricultural and Food Chemistry, 50 (23): 6854-6857.
Cano – Medina, A.; H. Jimenez –Islas; L. Dendooven; R.P. Herrera; G. Gonzalez – Alatorre and E.M. Escamilla – Silva . 2011. Emulsifying and foaming capacity and emulsion and foam stability of sesame protein concentrates. Food Research International ,44(3): 684-692.
Chatterjee , R.; T.K. Dey ; M. Ghosh and P. Dhar .2015 .Enzymatic modification of sesame seed protein , sourced from waste resource for Nutraceutical application . Food and Bio products Processing , 94 : 70-81.
Dalali, B. and K.H. Al-Rekabi. 1989. Food Chemistry. Ministry of higher education and research, University of Mosul, Dar al-Kutub.10-Welsch, t. .L. 1979. Meat and Dairy Analogs from Vegetable Proteins . JAOCS ., 56:404 – 406.
Elmalimadi , M. B. . 2018 . Functional and Biological Properties of Enzymatically Modified Wheat Gluten . Ph. D. Dissertation . University of Belgrade , Faculty of Technology and Metallurgy . pp:45-50.
Elmalimadi, M. B.;A. B. Stefanović;N. Z.Šekuljica;M. G. Žuža;N. D. Luković; J. R. Jovanović and Z. D. Knežević‐Jugović. 2017. The synergistic effect of heat treatment on alcalase‐assisted hydrolysis of wheat gluten proteins: Functional and antioxidant properties. Journal of Food Processing and Preservation, 41(5), e13207.
Eltayeb, A. R; A. O. Ali; A. A. Abou-Arab and F. M. Abu-Salem. 2011 . Chemical composition and functional properties of flour and protein isolate extracted from Bambara groundnut )Vigna subterranean). African Journal of Food Sciences, 5: 82-90.
Iuliana, B.; S. Georgeta ; L. Violeta and A. Iuliana .2010. Physicochemical and Technological Characteristics'. Cereal Chemistry , 66(6): 456-461.
Jamdar, S. N. ;V. Rajalakshmi ; M. D. Pednekar ; F. Juan ; V. Yardi and A. Sharma. 2010. Influence of degree of hydrolysis on functional properties, antioxidant activity and ACE inhibitor activity of peanut protein hydrolysates. Food Chem.,121(1),178-184. . 13. Jassim, M. N., and K. H. Ezuldeen 2019. Effect of natural phytase, fermentation, and baking processes on phytate degradation in wheat bread manufactured from local mills flour. Iraqi Journal of Science, 2019, Vol.60, No.9, pp: 1920-1927.
DOI: 10.24996/ijs.2019.60.9.4
Kumar, N.; B. S. Khatkar and R. Kaushik .2013. Effect of reducing agents on wheat gluten and quality characteristics of flour and cookies. Annals of the University Dun area de Joss of Galati Fascicle VI-Food Technology, 37(2).
Laohakungit , N.; O. Kerdchoechuen ; R. Kaprasob and F.B. Matta.2017. Volatile flavor, antioxidant activity and physicochemical properties of enzymatic defatted sesame hydrolysates. Journal of Food Processing and Preservation, 41(4) : 13075.
Liu , B.L. and P. S. Chiang.2008 . Production of hydrolysates with antioxidative activity and functional properties by enzymatic hydrolysis of defatted sesame (Sesam umindicum L.) . International J. of Applied Science and Engineering, 6(2), pp. 73-83
Majzoobi, M. and E. Abedi, . 2014. Effects of pH changes on functional properties of native and acetylated wheat gluten. International Food Research Journal, 21(3).
Mejri, M.; B. Roge; A.Bensouissi; F. Michels and M. Mathlouthi.2005. Effects of some additives on wheat gluten solubility : A structural approach . Food Chem., 92:7-15 .. 19. Onsaard , E.; P. Pomsamud and P. Audtum. 2010 . functionality properties of sesame protein concentrates from sesame meal . Asian Journal of Food and Agro – Industry , 3(4) ,pp.420 -431 .
Phongthai, S.; S. D'Amico; R. Schoenlechner; W. Homthawornchoo and S. Rawdkuen. 2018. Fractionation and antioxidant properties of rice bran protein hydrolysates stimulated by in vitro gastrointestinal digestion. Food chemistry, 240, 156-164.PolymerJournal 43, 488-497.
Popineau, Y.;B. Huchet;C. Larre and S. Berot.2002. Foaming and emulsifying properties of fractions of gluten peptides obtained by limited enzymatic hydrolysis and ultra filtration. Journal of Cereal Science, 35(3), 327-335.
SAS. 2012. Statistical Analysis System, Users Guide. Statistical. Version 9.1th ed. SAS. Inst. Inc. Cary. N.C. USA.pp:520-535.
Schoneich, C. 2009.A catalytic role for Cysteine Thiol radicals in oxidative protein damage. Amino acids, 37, 36.
Shamurad, H.Y.; M.J. Khadom ; F.A. Haider and K.A. Shakir.2019. Evaluation the antioxidant activity of sesame coat and sesame cake extracts. Iraqi Journal of Agricultural Sciences. 50(3):776-782. https://doi.org/10.36103/ijas.v50i3.694
Sharma, L. ; C. Singh and H.K. Sharma . 2016 . Assessment of functionality of sesame meal and sesame protein isolate from Indian cultivar . Journal of Food Measurement and Characterization , 10(3) :. 520 – 526.
Singh , S. and Singh, N.2013.Relationship of polymeric proteins and empirical dough rheology with dynamic rheology of dough and gluten from different wheat varieties. Food Hydrocolloids, 33(2): 342-348.
Thiele , Claudia . 2003 . Hydrolysis of Gluten and the Formation of Flavor Precursors During Sourdough Fermentation .Ph.D. Dissertation. Technische Universitat Munchen.
Tskam, Nabil Taher .2011. Extraction of Wheat Germ Proteins and Study of Their Functional Properties and Their Introduction in the Manufacture of Noodles. M.Sc. Thesis, College of Agriculture - University of Basra, pp.85-94.
Wadhawan, C. K. and W. Bushuk.1989. Cereal and technological characteristics' . Cereal Chem, 66(6): 456-461.
Wang,J.; M. Zhao; X. Yang and Y. Jiang. 2006. Improvement of functional properties of wheat gluten by enzymatic hydrolysis and ultra filtration. Cereal Science, 44(1): 93-100.
Wasswa, J.; J. Tang ; X. H. Guand X. Q. Yuan.2007. Influence of the extent of enzymatic hydrolysis on the functional properties of protein hydrolysates from grass carp skin (Ctenopharyngodonidella). Food Chemistry, 104(4), 1698-1704 .
Yan, Q. J.; L. H. Huang; Q. Sun; Z.Q. Jiang and X. Wu. 2015 .Isolation, identification and synthesis of four novel antioxidant peptides from rice residue protein hydrolyzed by multiple proteases. Food chemistry, 179, 290-295
Zain El-abideen, M. Wageh. 1979. Study of install specification standard flour appropriate to the production of bread and Iraq’s samoon. M. Sc. in Food Science. In The Department of Food Science. Collage of Agriculture . Baghdad University:64-73. .
Zhang .Hai – Hua ; Li , Qin ; L. P. Claur; K. X. Zhu; W. Peng and H. M. Zhou. 2010 . Effect of Cystein on structural , rheological properties and solubility of wheat gluten by enzymatic hydrolysis. International Journal of Food Science + Technology . https://do,.org/1044/j.1365-2621.
Downloads
Published
Issue
Section
License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
How to Cite
2.jpg)
https://orcid.org/0000-0002-5774-5906 2.jpg)
