Hydrolysis of Wheat Gluten by Combining Peptidases of Flammulina velutipes and Electrodialysis
2013
Giesler, Lucienne | Linke, Diana | Rabe, Swen | Appel, Daniel | Berger, Ralf Günter
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.
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