Effects of Enzymatic Hydrolysis of Protein on the Pasting Properties of Different Types of Wheat Flour

Abstract

As one of the most effective methods to modify proteins, enzymatic hydrolysis is used widely in the preparation of wheat products in the food industry. During the same process, starch pasting occurs frequently. The effects of wheat protein hydrolysis with papain, pepsin, and trypsin on the pasting properties of 3 different kinds of flour were investigated in 5 concentrations. Results showed that the peak viscosity, trough, final, and integral area of pasting curve of these flours decreased with increasing enzymatic hydrolysis of protein, and decreased significantly with the increasing enzyme concentrations. Medium-gluten flour was the least sensitive to enzymatic activity and weak-gluten the most sensitive. Downtrends appeared with increasing papain and trypsin concentrations in the form of breakdown. Enzymes had no significant different effect on the peak times of strong- and medium-gluten flour, but prolonged peak time slightly in weak-gluten flour. The pasting time and temperature of strong- and medium-gluten flour were significantly increased in a concentration-dependent manner. However, there were no significant effects on the pasting times of weak-gluten flour. These results could supply a basis for utilization of enzymatic hydrolysis of wheat protein in food industry and for further studies into the interactions between hydrolyzed protein and starch in food or processing industries.

Chemical and Physical Characteristics of Proso Millet (Panicum miliaceum)‐Based Products

“…This was expected based on the nutritional results discussed earlier. The millet-based products had higher amounts of fiber, lipids, phenolics, and protein, all of which decrease the eGI of a food (Bravo 1998;Englyst et al 2003;Henry et al 2008;Chen et al 2012). Additionally, the products made with 100% millet and 100% corn were compared with a paired t test.…”

Incorporation of gluten and hydrolysed gluten proteins has different effects on dough rheology and cookie characteristics

“…In contrast to GP, cookies containing HGP did not present significant differences compared to the control. This can be justified by the fact that the hydrolysis of gluten modified protein structure, giving rise to different chain lengths and molecular sizes of the peptides (Chen et al, 2012). Thus, hydrolysis leads to shorter protein chains modifying the interactions between proteins.…”

Grass carp peptides hydrolysed by the combination of Alcalase and Neutrase: Angiotensin‐I converting enzyme (ACE) inhibitory activity, antioxidant activities and physicochemical profiles

“…The highest viscosity (4.5 mPa.s) was observed for the sample with 40% peptides, which are highly in agreement with those achieved from the endo‐protease hydrolysis of soya protein concentrate and soya protein isolate (Jung et al ., ). Different enzymes cleaved and hydrolysed peptide bonds between hydrophobic and aromatic amino acids in grass carp protein at different positions, allowing the presences of the peptides with different chain lengths and smaller molecular sizes compared to the proteins (Chen et al ., ). The apparent viscosity insignificantly increased ( P < 0.05) with an increase in the concentration of peptide (5–30% (w/w)), significantly lower than that of grass carp protein ( P < 0.05) due to a sharp reduction in the molecular weight after hydrolysis.…”