Details
| Original language | English |
|---|---|
| Pages (from-to) | 8641-8649 |
| Number of pages | 9 |
| Journal | Journal of Agricultural and Food Chemistry |
| Volume | 61 |
| Issue number | 36 |
| Publication status | Published - 15 Aug 2013 |
Abstract
Wheat gluten hydrolysis, used to generate seasonings, was studied using peptidases from Flammulina velutipes or commercial Flavourzyme. L-Amino acids were added in a range from 0.5 to 75.0 mM, and L-isoleucine, L-leucine, L-valine, and L-phenylalanine were identified as the strongest inhibitors for both enzyme mixtures. L-Serine inhibited Flammulina velutipes peptidases only, while L-histidine and L-glutamine inhibited Flavourzyme peptidases only. To reduce product inhibition by released L-amino acids, electrodialysis was explored. An increase of the degree of hydrolysis of up to 60% for Flammulina velutipes peptidases and 31% for Flavourzyme compared to that for the best control batch was observed after applying an electrodialysis unit equipped with an ultrafiltration membrane for two times 1 h during the 20 h of hydrolysis. The total transfer of free L-amino acids into the concentrate reached 25-30% per hour. Peptides passed the membrane less easily, although the nominal cutoff was 4 kDa.
Keywords
- electrodialysis, enzymatic hydrolysis, Flammulina velutipes, product inhibition, wheat gluten
ASJC Scopus subject areas
- Chemistry(all)
- General Chemistry
- Agricultural and Biological Sciences(all)
- General Agricultural and Biological Sciences
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In: Journal of Agricultural and Food Chemistry, Vol. 61, No. 36, 15.08.2013, p. 8641-8649.
Research output: Contribution to journal › Article › Research › peer review
}
TY - JOUR
T1 - Hydrolysis of wheat gluten by combining peptidases of Flammulina velutipes and electrodialysis
AU - Giesler, Lucienne
AU - Linke, Diana
AU - Rabe, Swen
AU - Appel, Daniel
AU - Berger, Ralf Günter
PY - 2013/8/15
Y1 - 2013/8/15
N2 - Wheat gluten hydrolysis, used to generate seasonings, was studied using peptidases from Flammulina velutipes or commercial Flavourzyme. L-Amino acids were added in a range from 0.5 to 75.0 mM, and L-isoleucine, L-leucine, L-valine, and L-phenylalanine were identified as the strongest inhibitors for both enzyme mixtures. L-Serine inhibited Flammulina velutipes peptidases only, while L-histidine and L-glutamine inhibited Flavourzyme peptidases only. To reduce product inhibition by released L-amino acids, electrodialysis was explored. An increase of the degree of hydrolysis of up to 60% for Flammulina velutipes peptidases and 31% for Flavourzyme compared to that for the best control batch was observed after applying an electrodialysis unit equipped with an ultrafiltration membrane for two times 1 h during the 20 h of hydrolysis. The total transfer of free L-amino acids into the concentrate reached 25-30% per hour. Peptides passed the membrane less easily, although the nominal cutoff was 4 kDa.
AB - Wheat gluten hydrolysis, used to generate seasonings, was studied using peptidases from Flammulina velutipes or commercial Flavourzyme. L-Amino acids were added in a range from 0.5 to 75.0 mM, and L-isoleucine, L-leucine, L-valine, and L-phenylalanine were identified as the strongest inhibitors for both enzyme mixtures. L-Serine inhibited Flammulina velutipes peptidases only, while L-histidine and L-glutamine inhibited Flavourzyme peptidases only. To reduce product inhibition by released L-amino acids, electrodialysis was explored. An increase of the degree of hydrolysis of up to 60% for Flammulina velutipes peptidases and 31% for Flavourzyme compared to that for the best control batch was observed after applying an electrodialysis unit equipped with an ultrafiltration membrane for two times 1 h during the 20 h of hydrolysis. The total transfer of free L-amino acids into the concentrate reached 25-30% per hour. Peptides passed the membrane less easily, although the nominal cutoff was 4 kDa.
KW - electrodialysis
KW - enzymatic hydrolysis
KW - Flammulina velutipes
KW - product inhibition
KW - wheat gluten
UR - http://www.scopus.com/inward/record.url?scp=84884250749&partnerID=8YFLogxK
U2 - 10.1021/jf401716m
DO - 10.1021/jf401716m
M3 - Article
C2 - 23947566
AN - SCOPUS:84884250749
VL - 61
SP - 8641
EP - 8649
JO - Journal of Agricultural and Food Chemistry
JF - Journal of Agricultural and Food Chemistry
SN - 0021-8561
IS - 36
ER -