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Enzymatic susceptibility of wheat gluten after subcritical water treatment

Food Science and Biotechnology volume 26, pages 1545–1553 (2017)Cite this article

Abstract

Subcritical water (SCW) hydrolysis is an alternative to traditional methods of protein hydrolysis that uses water as a reaction medium. In this study, the effect of SCW treatment on heat-induced conformational changes in wheat gluten and its relation to enzymatic susceptibility were investigated. The degree of deamidation increased rapidly from 12.5 to 47.4% with increase in the temperature range of 160–220 °C. Protein solubility increased in a similar pattern with degree of deamidation and almost all protein was solubilized after treatment with SCW at 200 °C. SCW treatment in a particular time–temperature combination results in a significant decrease in enzymatic susceptibility. After SCW treatment at 220 °C for 20 min, enzymatic susceptibility of gluten protein was exceedingly decreased to nearly complete loss. Because of excess degradation and deamidation and small molecular size (less than 6500 Da) many hydrolysis sites disappear and are difficult to access by protease.

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Acknowledgements

This study was supported by the Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries (IPET) through High Value-added Food Technology Development Project funded by the Ministry of Agriculture, Food and Rural Affairs (MAFRA) (No. 312010-4).

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Affiliations

  1. R&D Division, Biovan Ltd., Bucheon, Korea

    Yun-hee Hwang, Gorae Kim, Seokhoon Lee & Yu Ryang Pyun

  2. Department of Korean Cuisine, Jeonju University, Jeonju, Korea

    Jung-Kue Shin

  3. Department of Food Science and Biotechnology, CHA University, Seongnam, Korea

    Hyung-Yong Cho

Authors
  1. Yun-hee Hwang
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  2. Gorae Kim
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  3. Jung-Kue Shin
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  4. Seokhoon Lee
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Correspondence to Hyung-Yong Cho.

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Hwang, Yh., Kim, G., Shin, JK. et al. Enzymatic susceptibility of wheat gluten after subcritical water treatment. Food Sci Biotechnol 26, 1545–1553 (2017). https://doi.org/10.1007/s10068-017-0214-z

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  • DOI: https://doi.org/10.1007/s10068-017-0214-z

Keywords

  • Subcritical water
  • Wheat gluten
  • Enzyme susceptibility
  • Hydrothermal process
  • Enzyme hydrolysis