Synergistic Effect of Enzyme Hydrolysis and Microwave Reactor Pretreatment as an Efficient Procedure for Gluten Content Reduction

Abstract

In this study, we assessed the effects of microwave irradiation of wheat gluten proteins as a pretreatment performed in a microwave reactor that could accurately control process parameters as a function of power and temperature, as well as comparing it with conventional heat treatment. The aim was to identify suitable combinations of partial enzymatic hydrolysis and microwave pretreatment parameters to produce gluten hydrolysates with reduced allergenicity and conserved techno-functional features for food application. FTIR analysis, and total and reactive SH group contents confirmed that the microwave-controlled heating can significantly change the secondary structure and conformation of gluten protein. The microwave treatment had the largest effect at 200 W and 100 °C, at which the content of gluten has been reduced by about 2.5-fold. The microwave pretreatment also accelerated the enzymatic hydrolysis of gluten, changing the kinetic profile. The apparent hydrolysis rate constants (k2) were 1.00, 3.68, 3.48, 4.64 and 4.17 min−1 for untreated gluten, and those pretreated with microwave power of 200, 400, 600 and 800 W, respectively. Compared to the heat treatment, it appeared that microwave specific non-thermal effects had a significant influence on the gluten structure and allergenicity and, in combination with the enzymatic hydrolysis, ultimately yielded protein hydrolysates with enhanced antioxidant and functional properties.

Bio Discarded from Waste to Resource

“…Microwave-assisted enzymatic extraction involves microwaves and a mixture of enzymes (e.g., pectinase, celucast, and viscozyme) to disintegrate fruit and vegetable matrices and improve the extraction of biomolecules. The synergetic effect of microwaves and more than one enzyme decreases the enzyme cost and improves yields [135]. This technology was used to extract fish protein hydrolysates from rainbow trout [136], phenolics and anthocyanins from soybean [137], and oligosaccharides from American Cranberry [138].…”

Scientific Insights and Technological Advances in Gluten-Free Product Development

“…Gazikalović et al [6] produced gluten hydrolysates through suitable combinations of partial enzymatic hydrolysis and microwave pretreatment parameters with the aim of reduced allergenicity and the preservation of technofunctional features for food applications. Microwave treatment yielded protein hydrolysates with enhanced antioxidant and functional properties.…”