CIDCA   05380
CENTRO DE INVESTIGACION Y DESARROLLO EN CRIOTECNOLOGIA DE ALIMENTOS
Unidad Ejecutora - UE
artículos
Título:
Application of surface response methodology to optimize hydrolysis of wheat gluten and characterization of selected hydrolysate fractions
Autor/es:
DRAGO, S., GONZALEZ, R.J., AÑÓN, M.C
Revista:
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Referencias:
Año: 2008 vol. 88 p. 1415 - 1422
ISSN:
0022-5142
Resumen:
BACKGROUND: The aim of this work was to optimize the hydrolysis experimental conditions to obtain wheat
gluten hydrolysates and to characterize fractions from hydrolysates with different hydrolysis degrees in order to
develop protein functional ingredients. Surface response methodology was used to analyze the effect of reaction
factors on the degree of hydrolysis to assess the conditions for maximum fungal protease enzyme activity.
Hydrolysates having three different trichloroacetic acid indices (TCAI) were prepared. Soluble fractions at pH 4,
6.5 and 9 from these hydrolysates were characterized by electrophoresis, reverse-phase high-performance liquid
chromatography, free amino group content and peptide chain length.
RESULTS: Temperature and pH ranges for highest enzyme activity at 2.5 h were 5458 ◦Cand 4.24.4, respectively.
Hydrolysate fraction composition differs according to the hydrolysis degree and extracting pH, the difference being
more pronounced at low TCAI. Hydrolysate having 32% TCAI is composed of peptides whose size is lower than
18.5 kDa, with an average peptide chain length of 14 amino acid residues.
CONCLUSION: The combination of hydrolysis degree and pH of extraction allows fractions of different peptide
composition to be obtained, which could be taken into account when trying to find a defined composition related
to determined functional characteristics.
Hydrolysate fraction composition differs according to the hydrolysis degree and extracting pH, the difference being
more pronounced at low TCAI. Hydrolysate having 32% TCAI is composed of peptides whose size is lower than
18.5 kDa, with an average peptide chain length of 14 amino acid residues.
CONCLUSION: The combination of hydrolysis degree and pH of extraction allows fractions of different peptide
composition to be obtained, which could be taken into account when trying to find a defined composition related
to determined functional characteristics.
◦Cand 4.24.4, respectively.
Hydrolysate fraction composition differs according to the hydrolysis degree and extracting pH, the difference being
more pronounced at low TCAI. Hydrolysate having 32% TCAI is composed of peptides whose size is lower than
18.5 kDa, with an average peptide chain length of 14 amino acid residues.
CONCLUSION: The combination of hydrolysis degree and pH of extraction allows fractions of different peptide
composition to be obtained, which could be taken into account when trying to find a defined composition related
to determined functional characteristics.