Functional properties of enzymetically modified wheat gluten

Abstract EN

This study was aimed to investigate the potentiality of gluten inclusion into functional foods.

The effect of controlled enzymatic hydrolysis on the antioxidant properties of Pepsin, Trypsin and Papain-assisted wheat gluten hydrolysates have been studied.

Lyophilized and dried gluten from durum wheat, commercial durum gluten and whey proteins were enzymatically hydrolyzed.

Based on antioxidant activity of the obtained hydrolysates, papain hydrolysed gluten were selected for this study.

Functional properties (water holding capacity, emulsifying capacity and stability, foam formation and stability, protein solubility, and oil binding capacity) were investigated for the selected samples.

Results revealed that the enzymatic modification improved the functional properties of all selected proteins significantly (P<0.05), with the superiority of the lyophilized and dried wheat gluten in some functional properties especially in alkaline pH and pH 4.