Evaluation of Enzmatic hidrolysis of Whaet gluten a Different Protein Concentrations

Description: The effect of protein concentration and presence of salt, on wheat gluten hydrolysis at high solid concentrations (40%) was investigated. The aim of this project was to study the behavior of 4 raw materials, with different protein concentrations. The raw materials were wheat flour, shear cell gluten, washed gluten, and commercial vital gluten. Shear cell gluten and washed gluten were obtained from native wheat flour. They were all subjected to hydrolysis at 40% solid concentration using Flavourzyme at an enzyme to substrate ratio of 1:100. In order to evaluate the hydrolysis of the different raw materials, the degree of hydrolysis (DH), the molecular weight distribution, and the nitrogen solubility index (NSI) were evaluated. To investigate the factors that determine the DH, experiments taking into account the protein content and water holding capacity were performed.

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