Hydrolysis of Wheat Gluten by Combining Peptidases of Flammulina velutipes and Electrodialysis

Abstract

Wheat gluten hydrolysis, used to generate seasonings, was studied using peptidases from Flammulina velutipes or commercial Flavourzyme. L-amino acids were added in a range from 0.5 to 75.0 mM, and L-isoleucine, L-leucine, L-valine, and L-phenylalanine were identified as the strongest inhibitors for both enzyme mixtures. L-serine inhibited Flammulina velutipes peptidases only, while L-histidine and L-glutamine inhibited Flavourzyme peptidases only. To reduce product inhibition by released L-amino acids, electrodialysis was explored. An increase of the degree of hydrolysis of up to 60% for Flammulina velutipes peptidases and 31% for Flavourzyme compared to that for the best control batch was observed after applying an electrodialysis unit equipped with an ultrafiltration membrane for two times 1 h during the 20 h of hydrolysis. The total transfer of free L-amino acids into the concentrate reached 25-30% per hour. Peptides passed the membrane less easily, although the nominal cutoff was 4 kDa.

Flavourzyme, an Enzyme Preparation with Industrial Relevance: Automated Nine-Step Purification and Partial Characterization of Eight Enzymes

“…A native size of 54.9 kDa was determined by HPLC-SEC and is in accordance with the molecular mass of 52.5 kDa calculated (UniProtKB). The pH profile of the purified AMY3 is shown in Figure 5 (8). An optimum pH of 5.0−5.5 with about 50% relative activity at pH 3.0 and 7.0 was determined.…”

Effect of deamidation‐induced modification on umami and bitter taste of wheat gluten hydrolysates

“…WG is rich in glutamine rather than glutamic acid. In order to enhance umami and decrease bitterness, both glutamine‐rich peptide and free glutamine should be deamidated.…”

Starch facilitates enzymatic wheat gluten hydrolysis

“…Therefore, enzymatic hydrolysis is used as a mild process to increase the water solubility at neutral pH and to alter other functional properties, such as its foaming and emulsifying properties (Hardt, van der Goot, & Boom, 2013;Kong, Zhou, & Qian, 2007;Linar es, Larr e, Lemeste, & Popineau, 2000). In practice, wheat gluten hydrolysates are used as savory flavoring agents, in sports nutrition, and for the production of bioactive peptides, among others (Bombara, Pilosof, & Añ on, 1992;Giesler, Linke, Rabe, Appel, & Berger, 2013).…”