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

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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 taste-enhancing 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.

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Acknowledgments

This research was supported by Technology Development Program for Food, Ministry for Food, Agriculture, Forestry and Fisheries, Republic of Korea.

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Authors and Affiliations

  1. Department of Food and Nutrition, Hanyang University, 17 Haengdang-dong, Seongdong-gu, Seoul, 133-791, South Korea

    Seung Hyun Koo, In Young Bae & Hyeon Gyu Lee

  2. Department of Food Science & Technology and Carbohydrate Bioproduct Research Center, Sejong University, 98 Gunja-dong, Gwangjin-gu, Seoul, South Korea, 143-747

    Suyong Lee

  3. Sempio Foods Company, 231 Maegok-ri, Hobup-myeon, Inchon, Kyoungki-do, South Korea, 467-821

    Dae-Hee Lee & Byung-Serk Hur

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  1. Seung Hyun Koo
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  2. In Young Bae
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  3. Suyong Lee
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  4. Dae-Hee Lee
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  6. Hyeon Gyu Lee
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Correspondence to Hyeon Gyu Lee.

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Koo, S.H., Bae, I.Y., Lee, S. et al. Evaluation of wheat gluten hydrolysates as taste-active compounds with antioxidant activity. J Food Sci Technol 51, 535–542 (2014). https://doi.org/10.1007/s13197-011-0515-9

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  • DOI: https://doi.org/10.1007/s13197-011-0515-9

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