Effects of extrusion treatment on enzymatic hydrolysis properties of wheat gluten

Journal of Food Process Engineering

Volumn 34, Issue 2, 2011, Pages 187-203

  Cui, Chun ^a   Zhao, Haifeng ^a   Zhao, Mouming ^a   Chai, Hua ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

AMINO ACID COMPOSITIONS; CATALYTIC SITES; CONFORMATIONAL CHANGE; DEGREE OF HYDROLYSIS; FTIR; FTIR SPECTROSCOPY; INVESTIGATE EFFECTS; PROTEIN RECOVERY; SIGNIFICANT IMPACTS; STRUCTURAL REARRANGEMENT; WHEAT GLUTEN;

AMINO ACIDS; EXTRUSION; FOURIER TRANSFORM INFRARED SPECTROSCOPY; MOLECULAR WEIGHT DISTRIBUTION;

ENZYMATIC HYDROLYSIS;

TRITICUM AESTIVUM;

EID: 79953210072     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2008.00348.x     Document Type: Article

References (34)

1. ALVAREZ, P.A., RAMASWAMY, H.S., and, ISMAIL, A.A., 2008. High pressure gelation of soy proteins: Effect of concentration, ph and additives. J. Food Eng. 88, 331-340.
2. AOAC. 1990. Official Methods of Analysis, 15th Ed., Association of Official Analytical Chemists, Washington, DC.
3. APICHARTSRANGKOON, A., LEDWARD, D.A., BELL, A.E., and, BRENNAN, J.G., 1998. Physiochemical properties of high pressure treated wheat gluten. Food Chem. 63, 215-220. (Pubitemid 28434447)
4. ARRAGE, J.M., BARBEAU, W.E., and, JOHNSON, J.M., 1992. Protein quality of whole wheat as affected by drum-drying and single-screw extrusion. J. Agric. Food Chem. 40, 1943-1947.
5. BATEY, I.L., 1985. Enzymatic solubilization of wheat gluten. J. Appl. BioChem. 7, 423-429.
6. BIDLINGMEYER, B.A., COHEN, S.A., and, TARVIN, T.L., 1984. Rapid analysis of amino acids using pre-column derivatization. J. Chromatogr. 36, 93-104. (Pubitemid 15162102)
7. BIDLINGMEYER, B.A., COHEN, S.A., TARVIN, T.L., and, FROST, B., 1987. A new, rapid, high sensitivity analysis of amino acid in food type samples. J. Assoc. Off. Anal. Chem. 70, 241-247.
8. BYLER, D.M., and, SUSI, H., 1986. Examination of the secondary structure of proteins by deconvolved FTIR spectra. Biopolymers 25, 469-487.
9. CHOI, S.-M., and, MA, C.-Y., 2005. Conformational study of globulin from common buckwheat (Fagopyrum esculentum Moench) by Fourier transform infrared spectroscopy and differential scanning calorimetry. J. Agric. Food Chem. 53, 8046-8053. (Pubitemid 41499657)
10. COATES, J., 2000. Interpretation of infrared spectral. In Encyclopedia of Analytical Chemistry (, R.A. Meyers, ed.) pp. 10815-10837, John Wiley & Sons, Ltd., Chichester, UK.
11. DRAGO, S.R., and, GONZÁLEZ, R.J., 2001. Foaming properties of enzymatically hydrolysed wheat gluten. Innov. Food Sci. Emerg. Technol. 1, 269-273.
12. DZIEZAK, J.D., 1989. Single and twin-screw extruders in food processing. Food Technol. 43, 164-174.
13. GENNADIOS, A., and, WELLER, C.L., 1990. Edible films and coatings from wheat and corn proteins. Food Technol. 44, 63-67.
14. IZZO, H.V., LINCOLN, M.D., and, HO, C.T., 1999. Effect of temperature, feed moisture, and pH on protein deamidation in an extruded wheat flour. J. Agric. Food Chem. 41, 199-202.
15. JEANJEAN, M.F., DAMIDAUX, R., and, FEILLET, P., 1980. Effect of heat treatment on protein solubility and viscoelastic properties of wheat gluten. Cereal Chem. 57, 325-331.
16. KIM, S.Y., PARK, P.S.W., and, RHEE, K.C., 1990. Functional properties of proteolytic enzyme modified soy protein isolate. J. Agric. Food Chem. 38, 651-657.
17. KONG, X., ZHOU, H., and, QIAN, H., 2007a. A. Enzymatic preparation and functional properties of wheat gluten hydrolysates. Food Chem. 101, 615-620. (Pubitemid 44333193)
18. KONG, X., ZHOU, H., and, QIAN, H., 2007b. B. Enzymatic hydrolysis of wheat gluten by proteases and properties of the resulting hydrolysates. Food Chem. 102, 759-763. (Pubitemid 46108278)
19. LENS, J.P., MULDER, W.J., and, KOLSTER, P., 1999. Modification of wheat gluten for nonfood applications. Cereal Food. World 44, 5-9. (Pubitemid 129481788)
20. LI, M., and, LEE, T.C., 1996a. A. Effect of extrusion temperature on solubility and molecular weight distribution of wheat flour proteins. J. Agric. Food Chem. 44, 763-768. (Pubitemid 126468434)
21. LI, M., and, LEE, T.C., 1996b. B. Effect of cysteine on the functional properties and microstructures of wheat flour extrudates. J. Agric. Food Chem. 44, 1871-1880. (Pubitemid 126646217)
22. LI, M., and, LEE, T.C., 1998. Effect of cysteine on the molecular weight distribution and the disulfide cross-link of wheat flour proteins in extrudates. J. Agric. Food Chem. 46, 846-853. (Pubitemid 128488079)
23. PANYAM, D., and, KILARA, A., 1996. Enhancing the functionality of food proteins by enzymatic modification. Trends Food Sci. Tech. 7, 120-125. (Pubitemid 126663480)
24. PAYNE, P.I., NIGHTINGALE, M.A., KRATTIGER, A.F., and, HOLT, L.M., 1987. The relationship between HMW glutenin subunit composition and the breadmaking quality of British-grown wheat varieties. J. Sci. Food Agric. 40, 51-65.
25. RIZVI, S.S.H., MULVANEY, S.J., and, SOKHEY, A.S., 1995. The combined application of supercritical fluid and extrusion technology. Trends Food Sci. Tech. 6, 232-240.
26. SHEWRY, P.R., HALFORD, N.G., and, TATHAM, A.S., 1992. High molecular subunits of wheat glutenin. J. Cereal Sci. 15, 105-120.
27. SINGH, S., WAKELING, L., and, GAMLATH, S., 2007. Retention of essential amino acids during extrusion of protein and reducing sugars. J. Agric. Food Chem. 55, 8779-8786. (Pubitemid 350013127)
28. UMMADI, P., CHENOWETH, W.L., and, NG, P.K.W., 1995. Changes in solubility and distribution of semolina proteins due to extrusion processing. Cereal Chem. 72, 564-567.
29. VIOQUE, J., SANCHEZ-VIOQUE, R., CLEMENTE, A., PEDROCHE, J., and, MILLAN, F., 2000. Partial hydrolysed rapeseed protein isolates with improved functional properties. J. Am. Oil Chem. Soc. 77, 447-450.
30. WANG, J., ZHAO, M., YANG, X., and, JIANG, Y., 2006. Improvement on functional properties of wheat gluten by enzymatic hydrolysis and ultrafiltration. J. Cereal Sci. 44, 93-100. (Pubitemid 43816237)
31. WANG, J.-S., ZHAO, M.-M., Zhao, Q.-Z., YANG, B., and, JIANG, Y.-M., 2007. Characterization of hydrolysates derived from enzymatic hydrolysis of wheat gluten. J. Food Sci. 72, 103-107.
32. WANG, Y., BELTON, P.S., BRIDON, H., GARANGER, E., WELLNER, N., PARKER, M.L., GRANT, A., FEILLET, P., and, NOEL, T.R., 2001. Physicochemical studies of caroubin: A gluten-like protein. J. Agric. Food Chem. 49, 3414-3419. (Pubitemid 32845077)
33. WU, C.H., SHURYO, N., and, POWRIE, W.D., 1976. Preparation and properties of acid solubilized gluten. J. Agric. Food Chem. 24, 504-510.
34. YIN, S.-W., TANG, C.-H., CAO, J.-S., HU, E.-K., WEN, Q.-B., and, YANG, X.-Q., 2008. Effects of limited enzymatic hydrolysis with trypsin on the functional properties of hemp (Cannabis sativa L.) protein isolate. Food Chem. 106, 1004-1013. (Pubitemid 47380053)