Abstract
The aim of this study was to compare the sensory and antigenic properties of enzymatic wheat gluten hydrolysates produced with Flavourzyme and glutaminase in batch and continuous process, respectively. The hydrolysate samples were obtained by a standard batch process with microfiltration (16 µm) and ultrafiltration (10 kDa) and an optimized continuous enzyme membrane reactor (EMR) process with an ultrafiltration membrane (10 kDa). Two drying methods were applied: oven and freeze drying. Sensory evaluation showed that the EMR hydrolysates were significantly different and had an improved taste impact for the attributes “overall intensity,” “salty,” “umami” and “mushroom.” The antigenic potential of the EMR hydrolysates was reduced (222 ± 4 ppm gliadin) compared to batch microfiltered hydrolysate (9030 ± 89 ppm) and batch ultrafiltered hydrolysate (843 ± 49 ppm). The superior quality of wheat gluten hydrolysate from the EMR process compared to batch process was proven since sensory properties of wheat gluten hydrolysate were improved and the antigenic potential was reduced.
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