Starch facilitates enzymatic wheat gluten hydrolysis

Hardt, N.A.; Boom, R.M.; Goot, Atze Jan van der

doi:10.1016/j.lwt.2014.12.010

Cited by 8 publications

(6 citation statements)

References 17 publications

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“…This study showed that dietary inclusion of wheat gluten enzymolysis products from 1% to 4% led to the highest BW, ADG and ADFI after both 21 and 42 days as compared to control treatment, and the results for 2% of wheat gluten suggest that this product may contain chemical compounds that can enhance the growth performance of broiler chickens. The enzymolysis of gluten improves its water solubility, lowers the viscoelasticity, and increases the functional properties of the proteins (Hardt et al, 2015;Zheng et al, 2015). Thus, the bioavailability and digestibility of crude protein in broiler diets could be improved as in aquaculture species In contrast, when 2% wheat gluten was used, the growth performance decreased in comparison to the control treatment (Table 3).…”

Section: Discussionmentioning

confidence: 99%

“…Applications of wheat gluten can be expanded by modifying its functional properties; the most important modification methods are enzymatic and chemical methods (Wang et al, 2016). Specifically, the hydrolysis of gluten increases its water solubility and improves its functional properties (Hardt, Boom, & van der Goot, 2015;Zheng et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

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Effects of dietary enzymolysis products of wheat gluten on the growth performance, serum biochemical, immune, and antioxidant status of broilers

Fang

Martínez

Deng

et al. 2017

Food and Agricultural Immunology

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This study is aimed at determining the effects of dietary enzymolysis products of wheat gluten on the growth performance, organ weights, serum and intestinal antioxidant indices, serum biochemical indicators, and immunoglobulins of broiler chickens. The treatments consisted of a basal control diet, 2% of wheat gluten, and 1%, 2%, 3%, and 4% of enzymolysis products of wheat gluten. The inclusion of up to 4% of enzymolysis products of wheat gluten improved body weight and average daily gain. At 21 days, serum superoxide dismutase (T-SOD) had increased in the 2% of wheat gluten treatment (P < .05). At 42 days, both serum T-SOD and blood urea nitrogen had increased while uric acid had decreased (P < .05) in 2% enzymolysis products of wheat gluten treatment. These results showed that dietary inclusion of 2% enzymolysis products of wheat gluten can have beneficial effects on the growth performance and intestinal antioxidant activities of broiler chickens.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effects of dietary enzymolysis products of wheat gluten on the growth performance, serum biochemical, immune, and antioxidant status of broilers

Fang

Martínez

Deng

et al. 2017

Food and Agricultural Immunology

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“…Gluten is a proteinaceous material, which can be separated from flour when the starch and other minor compounds are removed by washing with water [27,28]. It contains 75-86% protein (on a dry basis), and the remainder is constituted by carbohydrates and lipids.…”

Section: Introductionmentioning

confidence: 99%

Selection of Wild Lactic Acid Bacteria Strains as Promoters of Postbiotics in Gluten-Free Sourdoughs

et al. 2020

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The occurrence of inflammatory responses in humans is frequently associated with food intolerances and is likely to give rise to irritable bowel disease. The use of conventional or unconventional flours to produce gluten-free baking doughs brings important technological and nutritional challenges, and the use of the sourdough biotechnology has the potential to overcome such limitations. In addition, the typical metabolic transformations carried out by Lactic Acid Bacteria (LAB) can become an important biotechnological process for the nutritional fortification and functionalization of sourdoughs due to the resulting postbiotics. In such a context, this research work aimed at isolating and selecting new LAB strains that resort to a wide range of natural environments and food matrices to be ultimately employed as starter cultures in gluten-free sourdough fermentations. Nineteen LAB strains belonging to the genera of Lactobacillus, Leuconostoc, Pediococcus, and Streptococcus were isolated, and the selection criteria encompassed their acidification capacity in fermentations carried out on chickpea, quinoa, and buckwheat flour extracts; the capacity to produce exopolysaccharides (EPS); and the antimicrobial activity against food spoilage molds and bacteria. Moreover, the stability of the LAB metabolites after the fermentation of the gluten-free flour extracts submitted to thermal and acidic treatments was also assessed.

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“…Namely, Ibis wheat flour used in the study of Hardt et al. (2015) contained 12.6% ± 0.4% protein, 3% greater compared to soft wheat flour in this study. The 20.0% ( w/w ) wheat flour suspension resulted in a thick hydrolysate, and after cooling the amount of supernatant was insufficient for any of the further analysis, therefore this sample has been omitted from all other experimental results shown.…”

Section: Resultsmentioning

confidence: 58%

“…Furthermore, the retention of functional properties is challenging as wet gluten is very disposed to heat denaturation, and even relatively low temperatures may destroy gluten's viscoelasticity. Although, there are some studies on raw wheat flour hydrolysates using different enzymes, they are focused on examining the effect of starch on hydrolysis, but not on the characterization of the obtained hydrolysates, their allergenicity, antioxidant and techno‐functional properties (Hardt et al., 2015).…”

Section: Introductionmentioning

confidence: 99%

Hydrolysis of soft wheat flour: Enhanced functional properties and the effect of starch on allergenicity reduction

Gazikalović

Mijalković

Šekuljica

et al. 2021

Food Processing Preservation

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Gluten from wheat represents the major storage protein of the wheat grain composed of two fractions, gliadins and glutenins. Due to its availability as a by-product of the starch industry and unique viscoelastic properties, gluten plays a key role in the baking and food processing (Kong et al., 2007;Mohan Kumar et al., 2019). Both fractions are rather complex proteins generally rich in glutamine and proline, but they differ in amino acid compositions, solubility and other properties, comprising of more than 60 different polymorphic polypeptides with molecular weights ranging from 30,000 to 90,000 Da.Gliadins (prolamin fraction) are present as monomers making them soluble in aqueous alcohols like 60% ethanol. On the other hand, glutenins (glutelin fraction), are present in the form of aggregated proteins linked by interchain disulphide bonds and hydrophobic interactions, being partly soluble in diluted acids and alkalis (Scherf et al., 2016). When hydrated, gliadins contribute to the viscosity and extensibility of the dough system, whereas glutenins are responsible for dough strength and elasticity (Wieser, 2007).Since wheat represents one of the main grains in the human diet, it consequently affects the nutritional quality of the food consumed and also affects human health. Besides the quality proteins found in wheat flour, wheat grain is also a good source of essential amino acids, vitamins, minerals and fibers (Arendt & Zannini, 2013).

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Starch facilitates enzymatic wheat gluten hydrolysis

Cited by 8 publications

References 17 publications

Effects of dietary enzymolysis products of wheat gluten on the growth performance, serum biochemical, immune, and antioxidant status of broilers

Effects of dietary enzymolysis products of wheat gluten on the growth performance, serum biochemical, immune, and antioxidant status of broilers

Selection of Wild Lactic Acid Bacteria Strains as Promoters of Postbiotics in Gluten-Free Sourdoughs

Hydrolysis of soft wheat flour: Enhanced functional properties and the effect of starch on allergenicity reduction

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