Optimization of the Technology for Preparing Salty Wheat Gluten Protein Hydrolysate by Compound Enzyme Method

DONG Caihong; WEN Qingyu; LI Tianqi; ZHANG Kangyi; ZHANG Yu; LIU Qinghao

doi:10.13386/j.issn1002-0306.2021080296

Volume 43 Issue 3

Jan. 2022

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Science and Technology of Food Industry > 2022 > 43(3): 222-230. > DOI: 10.13386/j.issn1002-0306.2021080296

DONG Caihong, WEN Qingyu, LI Tianqi, et al. Optimization of the Technology for Preparing Salty Wheat Gluten Protein Hydrolysate by Compound Enzyme Method[J]. Science and Technology of Food Industry, 2022, 43(3): 222−230. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021080296.

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Optimization of the Technology for Preparing Salty Wheat Gluten Protein Hydrolysate by Compound Enzyme Method

1.
School of Chemical Engineering and Technology, North University of China, Taiyuan 038507, China
2.
Center of Agricultural Products Processing, Henan Academy of Agricultural Sciences, Henan Province International Joint Laboratory for Whole Grain Wheat Processing, Province Whole Grain Fresh Food Processing Engineering Technology Research Center, Zhengzhou 450002, China
3.
Henan Ankang Food Science and Technology Research Institute, Zhengzhou 450006, China

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Received Date: August 25, 2021
Available Online: December 08, 2021

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Abstract

Abstract

The aim of this study was to optimize the preparation process of salty enzymatic hydrolysate of wheat gluten protein and to investigate its saltiness and molecular weight. Based on single factor experiment, Box-Behnken response surface methodology was used to optimize the preparation process of salty enzymatic hydrolysate of wheat gluten protein, with taking enzyme addition, enzymatic hydrolysis pH, substrate concentration and enzymatic hydrolysis temperature as the factors, and hydrolysis degree as the index, and its saltiness was determined by electronic tongue measures; its molecular weight distributions were determined by high performance liquid chromatography. The results showed that the optimal process for preparing wheat gluten protein salty enzymatic hydrolysate was substrate concentration 4.9%, enzymatic hydrolysis temperature 55.7 ℃, pH7.4, and compound enzyme addition amount 3799 U/g(protein). Under these conditions, the degree of hydrolysis of the salty wheat gluten protein hydrolysate was (33.12%±0.45%), and the difference between the measured value and the the oretical value was small, indicating that this model can be used to optimize the preparation process of the salty wheat gluten protein hydrolysate. The salty taste of the salty wheat gluten protein hydrolysate(2%) prepared by this method was (7.63±0.02), and the molecular weight distribution was mainly concentrated below 1000 Da. This study lays the foundation for further research to obtain salty wheat gluten protein peptides.
- wheat gluten protein,
- complex enzyme hydrolysis,
- process optimization,
- molecular weight distribution,
- saltiness analysis

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