November
2010
Volume
87
Number
6
Pages
518
—
523
Authors
Burcu Olanca1 and
Dilek Sivri Özay2,3
Affiliations
Ministry of Agriculture and Rural Affairs, National Food Reference Laboratory, Department of Biotechnology and GMO, Ankara, Turkey.
Hacettepe University, Food Engineering Department, Beytepe/Ankara, Turkey.
Corresponding author. Phone: +90 312 297 7111. Fax: +90 312 299 2123. E-mail: sivri@hacettepe.edu.tr
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RelatedArticle
Accepted July 14, 2010.
Abstract
ABSTRACT
Suni-bug (Eurygaster spp.) enzyme was partially purified from bug-damaged wheat and used to prepare gluten hydrolysates at 3% and 5% degree of hydrolysis (DH). Functional properties of gluten and gluten hydrolysates were determined at 0.2% (w/v) protein concentration and pH 2–10. Gluten solubility after enzymatic hydrolysis increased significantly (P < 0.05) up to 89.1, 89.6, and 95.0% at pH 7, 8, and 10, respectively. Emulsion stability (ES) of gluten hydrolysates improved at neutral and alkaline pH (P < 0.05) and emulsifying capacity (EC) increased significantly (P < 0.05) except at pH 10. Foaming capacity (FC) values of gluten hydrolysates were significantly higher (P < 0.05) at pH 6, 7, 8; foam stability (FS) values of gluten hydrolysates were significantly higher (P < 0.05) at pH 6 and 7. Enzymatic modification of gluten by wheat-bug enzyme resulted in hydrolysates with higher antioxidant activity compared to gluten. Significant correlations (P < 0.001) were found between solubility and EC, ES, FC, and FS values of gluten and its hydrolysates with 3% and 5% DH.
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