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Sensory and antigenic properties of enzymatic wheat gluten hydrolysates produced in an enzyme membrane reactor in comparison with batch

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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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Abbreviations

AN:

Amino nitrogen

CSTR:

Continuously stirred reactor

EMR:

Enzyme membrane reactor

FAA:

Free amino groups

GTU:

Glutamine transforming units

p-NA:

para-Nitroaniline

MF:

Microfiltration

PPM:

Parts per million

TN:

Total nitrogen

UF:

Ultrafiltration

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Acknowledgments

The authors would like to thank Nestlé PTC Singen for supporting this research. In addition, we thank Jens Pfannstiel and Berit Würtz (University of Hohenheim, Service Unit Mass Spectrometry) for the LC–ESI–MS/MS measurements.

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Authors and Affiliations

  1. Nestlé Product Technology Centre, 78224, Singen-Hohentwiel, Germany

    Pieter Berends, Anne Kochjohann, Lena Philipps & Imre Blank

  2. Department of Biotechnology and Enzyme Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstraße 25, 70599, Hohenheim, Germany

    Michael Merz, Timo Stressler & Lutz Fischer

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  1. Pieter Berends
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  2. Michael Merz
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  3. Anne Kochjohann
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Correspondence to Lutz Fischer.

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Berends, P., Merz, M., Kochjohann, A. et al. Sensory and antigenic properties of enzymatic wheat gluten hydrolysates produced in an enzyme membrane reactor in comparison with batch. Eur Food Res Technol 243, 807–816 (2017). https://doi.org/10.1007/s00217-016-2794-x

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  • DOI: https://doi.org/10.1007/s00217-016-2794-x

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