Factors Limiting the Enzymatic Hydrolysis of Wheat Gluten

Abstract

The enzymatic hydrolysis of wheat gluten for the production of seasonings using mixtures of endo- and exopeptidases results in yields typically below 40%. Possible limiting parameters, such as an increasing product inhibition, autopeptidolysis of the enzymes, and lack of cleavage sites, were studied using novel peptidases from Flammulina velutipes or the commercial Flavourzyme preparation. Seven intermittent electrodialysis steps (10 g/L gluten and 10 kaU/mL) for the in situ removal of amino acids minimized the product inhibition. During 16 h, hydrolysis progressed nearly linearly. Compared to the batch control, a 3-fold yield of amino acids released was obtained indicating that an integrated product removal alleviates the problem of product inhibition. Autopeptidolysis, as shown using sodium dodecyl sulfate polyacrylamide gel electrophoresis and enzyme activity assays, was suppressed with increasing concentrations of competing gluten substrate. Peptidases of F. velutipes showed product inhibition only, whereas a combined effect of product inhibition and lack of cleavage sites was observed for Flavourzyme.

Modification of wheat gluten for improvement of binding capacity with keratin in hair

“…As illustrated in figure 11 d , the surface of the cuticle was improved to be flat but a little acute at the edge, which means WPH had some effect to recover the damaged hair. The result is in agreement with Vila's [ 10 ] result that protein hydrolysate would contribute to the sealing of the cuticles. Figure 11 e is the SEM image of the dry hair treated with QWPH shampoo, where the surface morphology of hair is flat, smooth with a little fracture.…”

“…For the past decades, lots of methods including physical, chemical and enzymatic methods have been used to modify wheat gluten [8][9][10][11], and many types of protein hydrolysate from plants and animals have been used in hair repair products [6,12]. However, few were focused on the disassociation behaviour of protein hydrolysate in hair care products which is not suitable for adherence.…”

Phosphorylation and Enzymatic Hydrolysis with Alcalase and Papain Effectively Reduce Allergic Reactions to Gliadins in Normal Mice

“…In contrast, the bands of gliadins became weak after hydrolysis with alcalase and papain (Figure 2A, lanes 3 and 4), indicating that a part of the gliadins was hydrolyzed into small peptides. 28 The amount of disulfide bonds (SS) was found to be another structural factor of gluten that is closely related to its allergenicity. The result showed that phosphorylation and alcalase and papain hydrolysis increased the SH content significantly in comparison to the raw gliadins (Figure 2B).…”

Production of bioactive proteins and peptides from the diatom Nitzschia laevis and comparison of their in vitro antioxidant activities with those from Spirulina platensis and Chlorella vulgaris

“…This is confirmed in previous studies of wheat gluten hydrolysis using Flavourzyme Ò . A combined effect of product inhibition and lack of cleavage sites produced SDS-PAGE bands around 30 kDa (Grimrath et al, 2011;Giesler et al, 2014).…”