DisplayTitle

Preparation and Functional Properties of Gluten Hydrolysates with Wheat-Bug (Eurygaster spp.) Protease

¹Ministry of Agriculture and Rural Affairs, National Food Reference Laboratory, Department of Biotechnology and GMO, Ankara, Turkey. ²Hacettepe University, Food Engineering Department, Beytepe/Ankara, Turkey. ³Corresponding author. Phone: +90 312 297 7111. Fax: +90 312 299 2123. E-mail: sivri@hacettepe.edu.tr

Suni-bug (Eurygaster spp.) enzyme was partially purified from bug-damaged wheat and used to prepare gluten hydrolysates at 3% and 5% degree of hydrolysis (DH). Functional properties of gluten and gluten hydrolysates were determined at 0.2% (w/v) protein concentration and pH 2–10. Gluten solubility after enzymatic hydrolysis increased significantly (P < 0.05) up to 89.1, 89.6, and 95.0% at pH 7, 8, and 10, respectively. Emulsion stability (ES) of gluten hydrolysates improved at neutral and alkaline pH (P < 0.05) and emulsifying capacity (EC) increased significantly (P < 0.05) except at pH 10. Foaming capacity (FC) values of gluten hydrolysates were significantly higher (P < 0.05) at pH 6, 7, 8; foam stability (FS) values of gluten hydrolysates were significantly higher (P < 0.05) at pH 6 and 7. Enzymatic modification of gluten by wheat-bug enzyme resulted in hydrolysates with higher antioxidant activity compared to gluten. Significant correlations (P < 0.001) were found between solubility and EC, ES, FC, and FS values of gluten and its hydrolysates with 3% and 5% DH.