Study on the in vitro digestion process of green wheat protein: Structure characterization and product analysis

Abstract

In this study, the in vitro digestion process of green wheat protein (GWP) was explored by simulating the gastrointestinal digestion. The digestibility of GWP was 65.23%, and was mainly digested by trypsin. During the digestion process of GWP, large-size particles are digested by pepsin, and medium-sized particles are digested by trypsin into smaller particles; irregular large block structure with smooth surface was gradually turned into smaller blocks with porous surface; and the spatial conformation was loosened mainly by the unfolding of β-sheet structure. Gel electrophoresis demonstrated that HMW glutenin and ω-gliadins in GWP were completely digested, while LMW glutenin and α/β/γ-gliadins were partially digested. Additionally, the peptide lengths were relatively dispersed after pepsin digestion. Most of the peptides (76.5%) fell into the range 3-15 amino acid after pepsin and trypsin digestion. The molecular weight (MW) of most pepsin digestion products was above 2000 Da, whereas the MW of trypsin digestion products was mainly concentrated in 500-2000 Da. Besides, the sensitizing peptide sequence of wheat protein was detected in the final digestion products of GWP. This research provided a theoretical guidance for the development and application of GWP.

Effect of ficin‐hydrolyzed wheat gluten on bread quality and in vitro antioxidant activity before and after simulated gastrointestinal digestion

“…Given that bioactive compounds are sensitive to a variety of environmental parameters, in vitro gastrointestinal digestion is frequently utilized to investigate changes in the bioactivity of the foods enriched with such compounds and their potential impacts on human health (Zhang et al., 2022 ). In our study, the antioxidant activity of the enriched bread samples was evaluated using an in vitro simulation model of human digestion system (Table 4 ).…”

“…Some studies have proposed that chelating metals with high‐molecular‐weight fractions (5–10 kDa) might be more effective due to the synergistic effects of higher number of amino acid residues, and increased quantities of carboxylic and amino group in branches of the basic and acidic amino acids may help enhance metal ion binding and removal (Karimi et al., 2021 ; Kashyap et al., 2022 ; Seyedain‐Ardabili et al., 2023 ; Zhang et al., 2020 , 2022 ). Researchers have also hypothesized that upon GI digestion, hydrolysates might eventually produce peptides of similar sizes.…”

“…Furthermore, when producing food products with health‐promoting properties, it is important to investigate the bioactivity and stability of the added bioactive components after gastrointestinal digestion. In vitro digestion models are fast, safe, and without ethical restrictions, commonly conducted in order to simulate gastrointestinal conditions of the human body and to assess changes in bio‐accessibility and bio‐functionality (Zhang et al., 2022 ). It was the purpose of this study to explore how adding wheat gluten hydrolysate at different levels affects dough rheology, bread physicochemical properties, baking performance, and sensory quality when manufacturing pan bread.…”

The Role of Ancient Grains in Alleviating Hunger and Malnutrition

“…China is the largest producer of amaranth in the world, followed by the United States, Canada and Argentina. Owing to its high nutritional quality, such as balanced content of essential amino acids and unsaturated fatty acids, as well as being gluten-free, amaranth is gaining importance among consumers, food producers and the scientific community [72]. Amaranth protein contains a high amount of lysine, which is a limited amino acid in almost all cereals and other pseudocereal grains [73].…”