Evaluation of wheat gluten hydrolysates as taste-active compounds with antioxidant activity

Abstract

Wheat gluten was subjected to enzymatic hydrolysis with various proteases (Alcalase, Flavourzyme, Protamex) and the taste-enhancing properties and antioxidant activities of the resulting wheat gluten hydrolysates (WGHs) were characterized. The contents of the hydrophobic amino acid of the WGHs were highly correlated with the degree of hydrolysis by Flavourzyme and Protamex, except Alcalase. The taste profiles of the Alcalase-treated WGHs showed decreased bitterness while umami and overall acceptability increased. On the other hand, the WGHs produced by Flavourzyme and Protamex showed increased bitterness with increasing hydrolysis duration. However, taste profiles, such as umami, kokumi, and overall acceptability of the WGHs by Flavourzyme and Protamex were unaffected by the degree of hydrolysis. The WGH treated by Alcalase for 24 h (A24h) exhibited tasteenhancing property and its antioxidant effects were concentration-dependent. As a result, the A24h may be used as a multi-functional seasoning ingredient having potential antioxidant activity.

Effect of enzymatic hydrolysis on structural characteristics and bioactive composition of bee‐pollen

“…Koo et al () reported that the hydrophobic amino acids such as proline, glycine, alanine, valine, methionine, isoleucine, leucine, and phenylalanine increased when wheat was treated with Protamex to obtain a hydrolyzed product. In addition, the amino acids tryptophan, tyrosine, histidine, leucine, proline, and cysteine have been reported to exhibit antioxidant activities and ability to chelate metals (Chen, Muramoto, Yamauchi, & Nokihara, ; Park, Jung, Nam, Shahidi, & Kim, ), which could suggest that the increased antioxidant capacity of the hydrolyzates with respect to fresh bee‐pollen is partly due to the increase in free amino acids.…”

“…These results are consistent with respect to the total protein content found by the Bradford method, where higher values for protein in hydrolyzates with proteases were found, compared to fresh bee-pollen. Koo et al (2014) reported that the hydrophobic amino acids such as proline, glycine, alanine, valine, methionine, isoleucine, leucine, and phenylalanine increased when wheat was treated with…”

Effects of wheat gluten hydrolysates fractionated by different methods on the growth and fermentation performances of brewer's yeast under high gravity fermentation

“…Wheat gluten hydrolysates (WGH), a mixture of amino acids and peptides, were found to have a wide range of bioactivities (Koo et al, 2014;Merz et al, 2015). Supplementation of WGH in fermentation medium could increase the FAN level and add the complexity of nitrogen source to ensure efficient yeast cell growth and fermentation, which was important to the successful completion of fermentation processes and the final product quality.…”

Reduction of Asthmatic Parameters by Sea Hare Hydrolysates in a Mouse Model of Allergic Asthma

“…SHH used in this study was an enzymic hydrolysate, which is hydrolyzed by flavourzyme, a compound enzyme consisting of the incision enzyme and circumscribed enzyme. Treatment with flavourzyme effectively resects hydrophobic amino acids from the protein end [ 52 ]. The enzymic hydrolysate, SHH, could likely enhance their bioactivities and thus show a strong reduction of asthmatic parameters in OVA-challenged allergic asthma model.…”