Abstract
This study was aimed to investigate the potentiality of gluten inclusion into functional foods. The effect of controlled enzymatic hydrolysis on the antioxidant properties of Pepsin, Trypsin, and Papain-assisted wheat gluten hydrolysates have been studied. Lyophilized and dried gluten from durum wheat, commercial durum gluten, and whey proteins were enzymatically hydrolyzed. Based on the antioxidant activity of the obtained hydrolysates, papain hydrolyzed gluten was selected for this study. Functional properties (water holding capacity, emulsifying capacity and stability, foam formation and stability, protein solubility, and oil binding capacity) were investigated for the selected samples. Results revealed that the enzymatic modification improved the functional properties of all selected proteins significantly (P<0.05), with the superiority of the lyophilized and dried wheat gluten in some functional properties especially in alkaline pH and pH 4.
Highlights
Wheat is considered one of the most important and essential cereal crops worldwide, in terms of utilization and production
In Mediterranean countries, the durum wheat are used in several bakery industries such as macaroni and bread, and to guarantee the high production of durum kind of wheat, several native and global programs are designed in this line (15)
Cereals and their ingredients accepted as functional foods because they provide proteins, dietary fiber, vitamins, energy, antioxidants, and minerals that required for human health
Summary
Wheat is considered one of the most important and essential cereal crops worldwide, in terms of utilization and production. The gluten was mixed with distilled water in ratio of 1:20 and the pH was adjusted to 10 with NaOH (0.1M) and incubated at 50 ̊ C for 1 hour until the protein completely dissolved. The mixture was incubated at 50 ̊ C for 1hour until the protein completely dissolved, incubated at 37 ̊ C for 15 minutes .The enzyme was added at different concentrations (4000 & 5000 units per 1g of gluten) and samples were taken after ( 1, 2, 3, 5, 6, 7)hrs, placed in boiling water bath for 5 minutes for enzyme inactivation and centrifuged at 5,000x g for 15 min. 5, 6, 7) hrs samples of hydrolysates were taken ml of SDS(1%) and 2 ml sodium phosphate and placed in a boiling water bath for 5 (0.2125 M) at pH 8.2 and 2ml of TNBS minutes for enzyme inactivation solution (0.1%) were added.
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