Investigation of the susceptibility of acid-deamidated wheat gluten to in vitro enzymatic hydrolysis using Raman spectra and free amino acid analysis

Journal of the Science of Food and Agriculture

Volumn 92, Issue 9, 2012, Pages 1865-1873

  Liao, Lan ^a,b,c   Wang, Qin ^c   Zhao, Mou Ming ^b  

^a FUZHOU UNIVERSITY   (China)

^b SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^c UNIVERSITY OF MARYLAND   (United States)

Author keywords

Acid deamidation; Enzymatic hydrolysis; Free amino acid analysis; Pancreatin; Raman spectra; Wheat gluten

Indexed keywords

ACID; AMINO ACID; GLUTEN; PANCREATIN; PROTEIN HYDROLYSATE; VEGETABLE PROTEIN;

ARTICLE; CHEMISTRY; HYDROLYSIS; METABOLISM; PROTEIN CONFORMATION; SURFACE PROPERTY; WHEAT;

ACIDS; AMINO ACIDS; GLUTENS; HYDROLYSIS; PANCREATIN; PLANT PROTEINS; PROTEIN CONFORMATION; PROTEIN HYDROLYSATES; SURFACE PROPERTIES; TRITICUM;

INSECTIVORA; TRITICUM AESTIVUM;

EID: 84861964943     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.5553     Document Type: Article

References (38)

1. Kristinsson HG and Rasco BA, Fish protein hydrolysates: production, biochemical, and functional properties. Crit Rev Food Sci Nutr 40: 43-81 (2000).
2. Giese J, Proteins as ingredients: types, functions, application. Food Technol 48: 50-60 (1994).
3. Schlichtherle-Cerny H and Amadò R, Analysis of taste-active compounds in an enzymatic hydrolysate of deamidated wheat gluten. J Agric Food Chem 50: 1515-1522 (1979).
4. Lioe HN, Takara K and Yasuda M, Evaluation of peptide contribution to the intense umami taste of Japanese soy sauces. J Food Sci 71: S277-S283 (2006).
5. Aaslyng MD, Martens M, Poll L, Nielsen PM, Flyge H and Larsen LM, Chemical and sensory characterization of hydrolyzed vegetable protein, a savory flavoring. J Agric Food Chem 46: 481-489 (1998).
6. Liao L, Qiu C-Y, Liu T-X, Zhao M-M, Ren J-Y and Zhao H-F, Susceptibility of wheat gluten to enzymatic hydrolysis following deamidation with acetic acid and sensory characteristics of the resultant hydrolysates. J Cereal Sci 52: 395-403 (2010).
7. Panyam D and Kilara A, Enhancing the functionality of food proteins by enzymatic modification. Trends Food Sci Technol 7: 120-125 (1996).
8. Henn RL and Netto FM, Biochemical characterization and enzymatic hydrolysis of different commercial soybean protein isolates. J Agric Food Chem 46: 3009-3015 (1998).
9. Kong X, Zhou H and Qian H, Enzymatic preparation and functional properties of wheat gluten hydrolysates. Food Chem 101: 615-620 (2007).
10. Wang J-S, Wei Z-Y, Li L, Bian K and Zhao M-M, Characteristics of enzymatic hydrolysis of thermal-treated wheat gluten. J Cereal Sci 50: 205-209 (2009).
11. Lee D, Yu AHC, Wong KKY and Saddler JN, Evalution of the enzymatic suscepibility of cellulosic substrates using speific hydrolysis rates and enzyme adsorption. Appl Biochem Biotechnol 45-6: 407-415 (1994).
12. Thompson DN, Chen HC and Grethlein HE, Comparison of pretreament methods on the basis of available surface area. Bioresour Technol 39: 155-163 (1992).
13. Sinitsyn A, Gusakov A and Vlasenko E, Effect of structural and physico-chemical features of cellulosic substrates on the efficiency of enzymatic hydrolysis. Appl Biochem Biotechnol 30: 43-59 (1991).
14. Medina-Gutierrez C, Frausto-Reyes C, Quintanar-Stephano JL and Sato-Berru R, Amino acid contents along the visual and equatorial axes of a pig lens by Raman spectroscopy. Spectrochim Acta Part A 60: 2269-2274 (2004).
15. Haskard CA and Li-Chan ECY, Hydrophobicity of bovine serum albumin and ovalbumin determined using uncharged (PRODAN) and anionic (ANS) fluorescent probes. J Agric Food Chem 46: 2671-2677 (1998).
16. Chen HL, Wang CH, Chang CT and Wang TC, Effects of Taiwanese yam (Dioscorea japonica Thunb var. pseudojaponica Yamamoto) on upper gut function and lipid metabolism in Balb/c mice. Nutrition 19: 646-651 (2003).
17. Pouplin M, Redl A and Gontard N, Glass transition of wheat gluten plasticized with water, glycerol, or sorbitol. J Agric Food Chem 47: 538-543 (1999).
18. Shewry PR, Tatham AS and Halford NG, Nutritional control of storage protein synthesis in developing grain of wheat and barley. Plant Growth Regul 34: 105-111 (2001).
19. Matsudomi N, Sasaki T, Kato A and Kobayashi K, Conformational changes and functional properties of acid-modified soy protein. Biol Chem 49: 1251-1256 (1985).
20. Riha WE, Izzo HV, Zhang J and Ho CT, Nonenzymatic deamidation of food proteins. Crit Rev Food Sci Nutr 36: 225-255 (1996).
21. Liao L, Liu T-X, Zhao M-M, Cui C, Yuan B-E, Tang S, et al, Functional, nutritional and conformational changes from deamidation of wheat gluten with succinic acid and citric acid. Food Chem 123: 123-130 (2010).
22. Liao L, Zhao MM, Ren JY, Zhao HF, Cui C and Hu X, Effect of acetic acid deamidation-induced modification on functional and nutritional properties and conformation of wheat gluten. J Sci Food Agric 90: 409-417 (2010).
23. Kato A, Tanaka A, Lee Y, Matsudomi N and Kobayashi K, Effects of deamidation with chymotrypsin at pH 10 on the functional properties of proteins. J Agric Food Chem 35: 285-288 (1987).
24. Adler-Nissen J, Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid. J Agric Food Chem 27: 1256-1262 (1979).
25. Lee MH, Official Methods of Analysis of AOAC International (16th edn), ed. by Cunniff PA. AOAC International, Elsevier, Kidlington, UK, pp. 361-371 (1996).
26. Li-chan YEC, The applications of Raman spectroscopy in food science. Trends Food Sci Technol 7: 361-371 (1996).
27. Liao Y-H, Wang C-H, Tseng C-Y, Chen H-L, Lin L-L and Chen W, Compositional and conformational analysis of yam proteins by near infrared Fourier transform Raman spectroscopy. J Agric Food Chem 52: 8190-8196 (2004).
28. Bildlingmeyer BA, Cohen SA, Tarvin TL and Frost B, A new, rapid and high sensitivity analysis of amino acid in food type samples. JAOAC 70: 241-247 (1987).
29. Webb MR, Naeem HA and Schmidt KA, Food protein functionality in a liquid system: A comparison of deamidated wheat protein with dairy and soy proteins. J Food Sci 67: 2896-2902 (2002).
30. Du CY, Lin SKC, Koutinas A, Wang RH, Dorado MP and Webb C, A wheat biorefining strategy based on solid-state fermentation for fermentative production of succinic acid. Bioresour Technol 100: 5370-5370 (2009).
31. Wong H-W, Choi S-M, Phillips DL and Ma C-Y, Raman spectroscopic study of deamidated food proteins. Food Chem 113: 363-370 (2009).
32. Mahn A, Lienqueo ME and Asenjo JA, Effect of surface hydrophobicity distribution on retention of ribonucleases in hydrophobic interaction chromatography. J Chromatogr A 1043: 47-55 (2004).
33. Jafari SM, Assadpoor E, Bhandari B and He Y, Nano-particle encapsulation of fish oil by spray drying. Food Res Intern 41: 172-183 (2008).
34. Herrero AM, Raman spectroscopy for monitoring protein structure in muscle food systems. Crit Rev Food Sci Nutr 48: 512-523 (2008).
35. Ma C-Y, Rout MK, Chan W-M and Phillips DL, Raman spectroscopic study of oat globulin conformation. J Agric Food Chem 48: 1542-1547 (2000).
36. Mirmoghtadaie L, Kadivar M and Shahedi M, Effects of succinylation and deamidation on functional properties of oat protein isolate. Food Chem 114: 127-131 (2009).
37. Lee D, Yu A, Wong K and Saddler J, Evaluation of the enzymatic susceptibility of cellulosic substrates using specific hydrolysis rates and enzyme adsorption. Appl Biochem Biotechnol 45-46: 407-415 (1994).
38. Tadpitchayangkoon P, Park JW, Mayer SG and Yongsawatdigul J, Structural changes and dynamic rheological properties of sarcoplasmic proteins subjected to pH-shift method. J Agric Food Chem 58: 4241-4249 (2010).