Preparation and isolation of acid-catalyzed hydrolysates from wheat gluten

Effect of acetic acid deamidation‐induced modification on functional and nutritional properties and conformation of wheat gluten

“…Thus, during the determination of DD, the acids had already deamidated amides in samples obtained at 0 min treatment time. This result was in agreement with previous reports concerning the same determination of DD 1,13 In addition, Kato et al 15 reported that deamidation had taken place in proteins such as ovalbumin, lysozyme, 7S globulin, 11S globulin, κ-casein and α-casein at 30…”

“…Soluble fractions were collected by syringe according to the method of Aranyi and Hawrylewiczl, 13 dialysed against deionised water at 4…”

“…Therefore pH values and molar concentrations of the two acids used for deamidation were not compared herein. Moreover, Aranyi and Hawrylewiczl 13 found that in the case of commercial vital wheat gluten samples a combined HCl/acetic acid method could also be used to hydrolyse proteins in the presence of residual starch and lipid contamination. These compounds were insoluble in the digestion mixture, the starch being eliminated as sediment and the lipid accumulating at the top of the centrifuge tube.…”

Prolongation of the Shelf-life of Perishable Food Products using Biodegradable Films and Coatings

“…Other types of biopolymers such as cellulose, lipids and vegetable proteins have been investigated, e.g. cellulose/polyurethane mixtures (13), gluten/synthetic resin mixtures (14), vegetable protein/ vinylic compound mixtures (15), and casein or lipid/ synthetic polymer mixtures (16). Films may consist of single or multiple components, are dry or moist, single or bilayer, etc.…”

Effect of succinic acid deamidation-induced modification on wheat gluten

“…However, disadvantages of deamidation with hydrochloric acid, such as the uncontrollable degree of hydrolysis, the production of carcinogenic dichlorpropanol, and the isomerization of certain amino acids, have yet to be solved [9]. For the deamidation of proteins with organic acids, Aranyi et al [10] examined the deamidation effect of formic acid, diand trichloroacetic acid, and dilute hydrochloric acid in the presence of acetic acid. It indicated that the combination of 0.1 N hydrochloric acid and 4 N acetic acid as the solubilizing substance was the controlled hydrolytic digestion on commercial gluten preparations, which could be achieved with similar end effects in nonfood applications.…”