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

Abstract

This study aimed to investigate the effect of adding ficin‐hydrolyzed wheat gluten at different levels (0%, 1%, 2%, 4%) on bread quality, and in vitro antioxidant activity before and after simulated gastrointestinal digestion. Our findings revealed that the incorporation of the generated wheat gluten hydrolysates (WGH) up to 4 g per 100 g flour positively affected the technological and physical–chemical characterizations of breads, including dough rheological properties, color, specific volume, and moisture. The texture profile analysis indicated reductions in hardness, springiness, and chewiness of the breads, and confirmed anti‐staling properties during storage. The enriched breads received satisfactory scores from the sensory panel and were perceived as less stale after a 4‐day period of storage. The aroma score of the 4% WGH bread was significantly higher than other treatments. Regarding taste, the 4% WGH bread scored the lowest, but the obtained value was not statistically significant. The enriched breads exhibited DPPH, ABTS radical scavenging, and Fe2+ chelation abilities that increased in response to higher levels of hydrolysate incorporation, and these antioxidant activities were enhanced after simulated gastrointestinal digestion. Our findings confirm that it is possible to apply ficin‐generated WGH to enhance physicochemical, nutritional, and biological quality of bread.

Optimization of Enzymatic Hydrolysis by Protease Produced from Bacillus subtilis MTCC 2423 to Improve the Functional Properties of Wheat Gluten Hydrolysates

“…Their findings revealed that peptides with hydrophobicity and moderate molecular weight demonstrated the most potent ABTS radical scavenging activity. Consistent with these findings, Seyedain-Ardabili and Azizi [ 50 ] reported analogous results in their study on wheat gluten protein hydrolyzed with ficin. Their research revealed that the ABTS radical scavenging activity method exhibited higher antioxidant activity values compared to the DPPH radical scavenging activity method.…”