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Keywords = gluten hydrolysis

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12 pages, 708 KiB  
Article
Techno-Functional and Nutraceutical Assessment of Unprocessed and Germinated Amaranth Flours and Hydrolysates: Impact of the Reduction of Hydrolysis Time
by Alvaro Montoya-Rodríguez, Maribel Domínguez-Rodríguez, Eslim Sugey Sandoval-Sicairos, Evelia Maria Milán-Noris, Jorge Milán-Carrillo and Ada Keila Milán-Noris
Foods 2025, 14(15), 2666; https://doi.org/10.3390/foods14152666 - 29 Jul 2025
Viewed by 233
Abstract
Amaranth is a nutritional and naturally gluten-free pseudocereal with several food applications. The germination and pepsin/pancreatin hydrolysis in amaranth releases antioxidant and anti-inflammatory compounds but the hydrolysis times (270 or 360 min) are too long to scale up in the development of amaranth [...] Read more.
Amaranth is a nutritional and naturally gluten-free pseudocereal with several food applications. The germination and pepsin/pancreatin hydrolysis in amaranth releases antioxidant and anti-inflammatory compounds but the hydrolysis times (270 or 360 min) are too long to scale up in the development of amaranth functional ingredients. The aim of this study was to estimate the influence of the germination and pepsin/pancreatin hydrolysis reduction time on the techno-functional properties and nutraceutical potential of amaranth flours and hydrolysates. The germination process increased 12.5% soluble protein (SP), 23.7% total phenolics (TPC), 259% water solubility, and 26% oil absorption in germinated amaranth flours (GAFs) compared to ungerminated amaranth flours (UAFs). The ungerminated (UAFH) and germinated (GAFH) amaranth hydrolysates showed values of degree of hydrolysis up to 50% with 150 min of sequential (pepsin + pancreatin) hydrolysis. The enzymatic hydrolysis released 1.5-fold SP and 14-fold TPC in both amaranth flours. The water solubility was higher in both hydrolysates than in their unhydrolyzed flour counterparts. The reduction in hydrolysis time did not significantly affect the nutraceutical potential of GAFH, enhancing its potential for further investigations. Finally, combining germination and enzymatic hydrolysis in amaranth enhances nutraceutical and techno-functional properties, increasing the seed. Consequently, GAF or GAFH could be used to elaborate on functional or gluten-free food products. Full article
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19 pages, 787 KiB  
Article
Gluten Functionality Modification: The Effect of Enzymes and Ultrasound on the Structure of the Gliadin–Glutenin Complex and Gelling Properties
by Daiva Zadeike, Renata Zvirdauskiene and Loreta Basinskiene
Molecules 2025, 30(14), 3036; https://doi.org/10.3390/molecules30143036 - 19 Jul 2025
Viewed by 380
Abstract
The broader application of gluten in both the food and non-food industries is limited by its lack of functional properties, such as solubility, foaming ability, and rheological characteristics. This study aimed to evaluate the physicochemical properties of proteins in various gluten products and [...] Read more.
The broader application of gluten in both the food and non-food industries is limited by its lack of functional properties, such as solubility, foaming ability, and rheological characteristics. This study aimed to evaluate the physicochemical properties of proteins in various gluten products and to investigate the effects of enzymatic hydrolysis and ultrasound (US) treatment on wheat flour gluten yield, gliadin–glutenin complex structure, and gelation properties. The gelation properties of wheat gluten (GL)/pea protein (PP) treated with US and transglutaminase (TG) were studied. The results demonstrated that the ratio of low- to high-molecular-weight components in gliadins and glutenins significantly influenced the quality of commercial gluten products. A 90 min treatment of wheat flour with 24 TGU/100 g increased the yield of high-quality gluten by 32% while reducing the gliadin content by up to 6-fold. Additionally, a 30 min US treatment of 18–20% pure gluten suspensions yielded a sufficiently strong gel. The addition of PP isolate (80% protein) improved the texture of gluten gels, with the best results observed at a GL:PP ratio of 1:2. The application of TG increased the hardness, consistency, and viscosity of GL-PP gels by an average of 5.7 times while reducing stickiness. The combined TG and US treatments, along with the addition of PP, notably increased the levels of lysine, isoleucine, and tryptophan, thereby enhancing both the nutritional quality and amino acid balance of the final product. Full article
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18 pages, 1379 KiB  
Article
Enzymatic Hydrolysis of Gluten in Beer: Effects of Enzyme Application on Different Brewing Stages on Beer Quality Parameters and Gluten Content
by Carolina Pedroso Partichelli, Vitor Manfroi and Rafael C. Rodrigues
Foods 2025, 14(14), 2519; https://doi.org/10.3390/foods14142519 - 18 Jul 2025
Viewed by 339
Abstract
A rising demand for low-gluten beer fuels research into enzymatic solutions. This study optimized Aspergillus niger prolyl endopeptidase (AN-PEP) application timing during brewing to reduce gluten while preserving physicochemical quality. Ale-type beers were produced with AN-PEP (2% v/v) added at [...] Read more.
A rising demand for low-gluten beer fuels research into enzymatic solutions. This study optimized Aspergillus niger prolyl endopeptidase (AN-PEP) application timing during brewing to reduce gluten while preserving physicochemical quality. Ale-type beers were produced with AN-PEP (2% v/v) added at mashing, boiling, post-boiling, or post-fermentation, plus a control. Three mashing profiles (Mash A, B, C) were also tested. Gluten was quantified by R5 ELISA (LOQ > 270 mg/L). Color, bitterness, ABV, and foam stability were assessed. Statistical analysis involved ANOVA and Tukey’s HSD (p < 0.05). Enzyme activity and thermal inactivation were also evaluated. Initial gluten levels consistently exceeded LOQ. Significant gluten reduction occurred only post-fermentation. Mashing, boiling, and post-boiling additions effectively lowered gluten to below 20 mg/L. Post-fermentation addition resulted in significantly higher residual gluten (136.5 mg/L). Different mashing profiles (A, B, C) with early enzyme addition achieved similar low-gluten levels. AN-PEP showed optimal activity at 60–65 °C, inactivating rapidly at 100 °C. Physicochemical attributes (color, extract, bitterness, ABV) were largely unaffected. However, foam stability was significantly compromised by mashing and post-fermentation additions, while preserved with boiling and post-boiling additions. AN-PEP effectively produces low-gluten beers. Enzyme addition timing is critical: while mashing, boiling, or post-boiling additions reduce gluten to regulatory levels, only the beginning of boiling or post-boiling additions maintain desirable foam stability. These findings offer practical strategies for optimizing low-gluten beer production. Full article
(This article belongs to the Section Drinks and Liquid Nutrition)
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27 pages, 3370 KiB  
Review
Sourdough Fermentation and Gluten Reduction: A Biotechnological Approach for Gluten-Related Disorders
by Ricardo H. Hernández-Figueroa, Aurelio López-Malo and Emma Mani-López
Microbiol. Res. 2025, 16(7), 161; https://doi.org/10.3390/microbiolres16070161 - 17 Jul 2025
Viewed by 580
Abstract
Sourdough fermentation has emerged as a promising biotechnological approach to reducing gluten content and modifying gluten proteins in wheat-based products. This review assesses the current scientific literature on the enzymatic degradation and hydrolysis of gluten during lactic acid bacteria (LAB) sourdough fermentation. It [...] Read more.
Sourdough fermentation has emerged as a promising biotechnological approach to reducing gluten content and modifying gluten proteins in wheat-based products. This review assesses the current scientific literature on the enzymatic degradation and hydrolysis of gluten during lactic acid bacteria (LAB) sourdough fermentation. It explores implications for individuals with gluten-related disorders, including celiac disease, non-celiac gluten sensitivity and intolerance, as well as irritable bowel syndrome (IBS). In addition, LAB sourdough effect on fermentable oligo-, di-, monosaccharides and polyols (FODMAPs), amylase-trypsin inhibitors (ATIs), and phytate are revised. Selected homo- and heterofermentative LAB are capable of degrading gluten proteins, especially the polypeptides derived from the action of native cereal proteases. Mixed cultures of LAB degrade gluten peptides more effectively than monocultures. However, LAB sourdough is not sufficient to remove the toxic peptides to the minimal level (<20 ppm). This goal is achieved only if sourdough is combined with fungal proteases during sourdough fermentation. LAB sourdough directly contributes to lower FODMAPs but not ATIs and phytate. Phytate is reduced by the endogenous cereal phytases activated at acidic pHs (pH < 5.0), conditions generated during sourdough fermentation. ATIs are also lowered by endogenous cereal proteases instead of LAB proteases/peptidases. Despite LAB sourdough not fully degrading the gluten or directly reducing the ATIs and phytate, it participates through peptidases activity and acidic pH that trigger the action of endogenous cereal proteases and phytases. Full article
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19 pages, 9249 KiB  
Article
Bioinformatics-Assisted Discovery of Antioxidant Cyclic Peptides from Corn Gluten Meal
by Hongcheng Liu, Tong Sun, He Gao, Xiaolong Liu, Shanshan Zhang, Tingting Liu, Dawei Wang, Hongxiu Fan and Yanrong Zhang
Foods 2025, 14(10), 1709; https://doi.org/10.3390/foods14101709 - 12 May 2025
Viewed by 620
Abstract
Using a multidisciplinary approach, this paper was designed to prepare, identify, and characterize novel maize antioxidant cyclic peptides from protein hydrolysate of corn gluten meal (CGM). A bioinformatics approach was used to identify the best protease, and the results showed that papain+subtilisin was [...] Read more.
Using a multidisciplinary approach, this paper was designed to prepare, identify, and characterize novel maize antioxidant cyclic peptides from protein hydrolysate of corn gluten meal (CGM). A bioinformatics approach was used to identify the best protease, and the results showed that papain+subtilisin was most likely to produce antioxidant cyclic peptides. The result of the enzymatic hydrolysis validation experiment showed that hydrolysate by papain+subtilisin yielded the highest concentration of cyclic peptide (67.14 ± 1.88%) and remarkable DPPH, ABTS, and hydroxyl radical scavenging rates (81.06 ± 2.23%, 82.82 ± 1.83%, and 47.44 ± 2.43%, respectively) compared to other hydrolysates. Eleven antioxidant cyclic peptides were identified in the protein hydrolysate of CGM through sequential purification and mass spectrometry analysis. The results of molecular docking analysis indicated that the cyclic peptides can form stable hydrogen bonds and hydrophobic interactions with the key amino acid residues of Kelch-like ECH-associated protein 1 (Keap1). Cyclic peptides may regulate the Keap1-Nrf2 pathway by occupying the Kelch domain of Keap1, inhibiting the ubiquitination degradation of Nrf2 (nuclear factor erythroid 2-related factor 2), thereby stabilizing the Nrf2 protein and activating the antioxidant gene network. This study underlined the bioinformatics approach for antioxidant cyclic peptide discovery, which is time- and cost-effective and promotes new cyclic peptide drugs or functional food development. Full article
(This article belongs to the Special Issue Plant Proteins: Functions in Disease Prevention and Treatment)
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17 pages, 2382 KiB  
Article
Effects of Co-Fermentation with Lactic Acid Bacteria and Yeast on Gliadin Degradation in Whole-Wheat Sourdough
by Daiva Zadeike, Kamile Cipkute and Dalia Cizeikiene
Fermentation 2025, 11(5), 238; https://doi.org/10.3390/fermentation11050238 - 23 Apr 2025
Cited by 1 | Viewed by 956
Abstract
This study investigates the potential of utilising the proteolytic activity of two different strains, Levilactobacillus brevis FST140 and Pediococcus pentosaceus FST22, to assess their impact on wheat gluten proteins. A high-power ultrasound (US) treatment (850 kHz; 500 W/cm2; 35 °C) was [...] Read more.
This study investigates the potential of utilising the proteolytic activity of two different strains, Levilactobacillus brevis FST140 and Pediococcus pentosaceus FST22, to assess their impact on wheat gluten proteins. A high-power ultrasound (US) treatment (850 kHz; 500 W/cm2; 35 °C) was used to activate the proteolytic system of LAB to promote gliadin-like protein degradation in wheat wholemeal-based sourdough. The proteolytic activity of L. brevis and P. pentosaceus increased two-fold with 10 and 20 min US stimulation, respectively, compared to fermentation without ultrasonication. Regarding the impact of proteolysis and sonication on gliadin proteins, fermentation with both strains reduced gliadin content in commercial gluten by an average of 77.4% compared to the untreated sample, and additional US treatment further enhanced gliadin degradation efficiency to an average of 83.5%. The combined application of US and lactic acid fermentation initiated a seven-fold decrease in wheat wholemeal flour (WF) gliadin levels compared to the untreated sample (47.2 mg/g). Furthermore, the synergistic application of US, LAB, and yeast fermentation allowed us to reduce gliadin content up to 1.6 mg/g, as well as to reduce gluten content in the sourdough up to 3 mg/g. Despite complete hydrolysis of the gliadin fraction under the combined effects of US and fermentation, glutenins were less affected by the applied treatments in all cases. The technology presented in this study offers a promising approach for producing gluten-free or low-gluten fermented products in the bread-making industry. Full article
(This article belongs to the Special Issue Bioactive Compounds in Grain Fermentation: 2nd Edition)
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13 pages, 1977 KiB  
Article
Computational Screening and Experimental Evaluation of Wheat Proteases for Use in the Enzymatic Therapy of Gluten-Related Disorders
by Lyudmila V. Savvateeva, Olga E. Chepikova, Alena D. Solonkina, Artemiy A. Sakharov, Neonila V. Gorokhovets, Andrey V. Golovin and Andrey A. Zamyatnin
Pharmaceuticals 2025, 18(4), 592; https://doi.org/10.3390/ph18040592 - 18 Apr 2025
Viewed by 597
Abstract
Background: Gluten-related disorders, particularly celiac disease, are triggered in susceptible individuals by the toxic effects of gluten, the major storage protein of wheat grains. This toxicity can be reduced by wheat glutenases. Members of the papain-like cysteine protease family, which can act in [...] Read more.
Background: Gluten-related disorders, particularly celiac disease, are triggered in susceptible individuals by the toxic effects of gluten, the major storage protein of wheat grains. This toxicity can be reduced by wheat glutenases. Members of the papain-like cysteine protease family, which can act in the human gastrointestinal tract, are promising candidates for the enzymatic treatment of celiac disease. Methods: Two wheat proteases were selected using AlphaFold2, produced in recombinant forms, and characterized. Their glutenase potentials under acidic or slightly acidic conditions were evaluated and compared with the properties of the previously characterized wheat glutenase Triticain-α. Results: All enzymes tested, Ta-P7, Ta-V6, and Triticain-α, were able to hydrolyze the model substrate (α-gliadin-derived epitope) in the pH range of 3.6–7.5. Nevertheless, Triticain-α performs the most efficient hydrolysis of the peptide substrate under the conditions of the gastrointestinal tract, according to its kinetic characteristics. In the wheat gluten degradation experiment at pH 4.6 and 37 °C, both Ta-P7 and Triticain-α cleaved the mixture almost completely within 5 min. In addition, Triticain-α and Ta-P7 significantly reduced the levels of toxic peptides compared to both intact gluten and gluten treated with pepsin-trypsin digestion as tested by the Ridascreen Gliadin Kit. Conclusions: Novel wheat proteases under investigation possess the expected glutenase activity to varying degrees; however, Triticain-α is a primary candidate for potential use in the enzymatic therapy of gluten-related disorders. Full article
(This article belongs to the Special Issue Plant-Based Bioactive Products for Pharmaceutical Applications)
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15 pages, 1515 KiB  
Article
Impact of Lactic Acid Bacteria on Immunoreactivity of Oat Beers
by Anna Diowksz, Paulina Pawłowska, Edyta Kordialik-Bogacka and Joanna Leszczyńska
Appl. Sci. 2025, 15(7), 3887; https://doi.org/10.3390/app15073887 - 2 Apr 2025
Viewed by 466
Abstract
The common contamination of oats with gluten cereals represents a problem for celiacs. One way to reduce the level of toxic peptides may be hydrolysis by lactic acid bacteria (LAB). The study examined the influence of the addition of a LAB starter at [...] Read more.
The common contamination of oats with gluten cereals represents a problem for celiacs. One way to reduce the level of toxic peptides may be hydrolysis by lactic acid bacteria (LAB). The study examined the influence of the addition of a LAB starter at the grain malting stage on the immunoreactivity of oat beers using enzyme-linked immunosorbent assays with rabbit antibodies and human sera. Immunoblotting was used to identify proteins involved in the immunoenzymatic reaction. The immune response to QQQP and PQQQ sequences was much higher in barley and barley malt (64–76% in relation to wheat) than in oats (20%) and oat malts (below 26%). In the case of anti-QQQPP peptide antibodies, the differences were not so pronounced, mainly due to the high heterogeneity of the oat malt samples. The remaining immunoreactivity was effectively reduced during the technological process of beer production. The mashing process contributed most to the decrease in immunoreactivity, with the wort produced from oat sour malt having an immunoreactivity level of lower than 4%. In the subsequent stages of the beer production process, the immune response was further reduced to below 2% in the resulting beer. Although the level of immunoreactivity of oat sour malt assessed with rabbit antibodies was comparable to that of the regular one, oat sour beers presented significantly weaker immune responses than barley beers, which was not always the case with regular oat beers. This proves the beneficial effect of LAB on reducing the immunoreactivity of the raw material. The analysis performed with human sera confirmed this tendency. Although the immune response to oat beer was strongly dependent on individual sensitivity, the remaining immunoreactivity in oat beers after simulated digestion was only 0.6–2.0%. Full article
(This article belongs to the Special Issue Food Fermentation: New Advances and Applications)
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18 pages, 2568 KiB  
Article
Enhancing the Functional and Emulsifying Properties of Potato Protein via Enzymatic Hydrolysis with Papain and Bromelain for Gluten-Free Cake Emulsifiers
by Wen-Chieh Sung, Chui-Xuan Tan, Pei-Hsuan Lai, Shang-Ta Wang, Tai-Ying Chiou and Wei-Ju Lee
Foods 2025, 14(6), 978; https://doi.org/10.3390/foods14060978 - 13 Mar 2025
Cited by 1 | Viewed by 1324
Abstract
In recent years, plant-derived food proteins have gained increasing attention due to their economic, ecological, and health benefits. This study aimed to enhance the functional properties of potato protein isolate (PPI) through enzymatic hydrolysis with papain and bromelain, evaluating the physicochemical and emulsifying [...] Read more.
In recent years, plant-derived food proteins have gained increasing attention due to their economic, ecological, and health benefits. This study aimed to enhance the functional properties of potato protein isolate (PPI) through enzymatic hydrolysis with papain and bromelain, evaluating the physicochemical and emulsifying characteristics of the resulting potato protein hydrolysates (PPHs) for their potential use as plant-based emulsifiers. PPHs were prepared at various hydrolysis times (0.25–2 h), resulting in reduced molecular weights and improved solubility under acidic conditions (pH 4–6). PPHs exhibited higher ABTS radical-scavenging activity than PPI. The foaming stability (FS) of bromelain-treated PPI was maintained, whereas papain-treated PPI showed decreased FS with increased hydrolysis. Bromelain-treated PPHs demonstrated a superior emulsifying activity index (EAI: 306 m2/g), polydispersity index (PDI), higher surface potential, and higher viscosity compared to papain-treated PPHs, particularly after 15 min of hydrolysis. Incorporating PPHs into gluten-free chiffon rice cake batter reduced the batter density, increased the specific volume, and improved the cake’s textural properties, including springiness, cohesiveness, and resilience. These findings suggest that bromelain-treated PPHs are promising plant-based emulsifiers with applications in food systems requiring enhanced stability and functionality. Full article
(This article belongs to the Special Issue Gluten-Free Food and Celiac Disease: 2nd Edition)
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20 pages, 3067 KiB  
Article
Development of a Gluten Standard from Relevant Sources of Wheat and Investigation into Gluten Content of Supplemental Enzymes Generated During Fermentation
by Pyeongsug Kim, Natasha Kim Leeuwendaal, Jonathon Niño Charari, Joan Colom, John Deaton and Kieran Rea
Fermentation 2025, 11(1), 21; https://doi.org/10.3390/fermentation11010021 - 7 Jan 2025
Viewed by 1103
Abstract
During fermentation, bacterial and fungal species synthesize substrate-specific enzymes to obtain nutrients. During this process, potential allergenic products, including immunologically important gluten peptides, can be created. Current protocols for assessing the levels of these peptides often overlook the specific gluten source. In this [...] Read more.
During fermentation, bacterial and fungal species synthesize substrate-specific enzymes to obtain nutrients. During this process, potential allergenic products, including immunologically important gluten peptides, can be created. Current protocols for assessing the levels of these peptides often overlook the specific gluten source. In this study, wheat sources provided by commercial enzyme suppliers underwent gluten extraction before being pooled into a Complete Gluten Mix, which then underwent variations of hydrolysis utilizing the digestive enzymes, pepsin and trypsin complexes. The resulting gluten peptide profiles were examined using the Wes automated Western blot system to confirm the presence of small, immunologically relevant gluten peptides. These hydrolysates were further tested for suitability as a relevant calibrant against commercially available ELISA standards. The PT3 calibrant, a hydrolyzed version of the Complete Gluten Mix, was found to be the most suitable, as it contained <50 kDa gluten peptides and gave similar absorbance readings to the majority of ELISA kit standards tested, and overlaid the GlutenTox® Competitive G12 antibody calibration curve, which was designed against the 33-mer immunogenic peptide from wheat. Additionally, no gluten bands were observed on the Wes for the enzymes of interest, which was confirmed through ELISA analysis. Full article
(This article belongs to the Special Issue Bioactive Compounds in Grain Fermentation: 2nd Edition)
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21 pages, 1248 KiB  
Review
Current Strategies to Modify the Functional Properties of Proteins Extracted from Pumpkin Seeds: A Comprehensive Review
by Vinay Kumar Pandey, Kriti Singh, Tejas Suthar, Shivangi Srivastava, Sarvesh Rustagi, Diána Ungai, Béla Kovács and Ayaz Mukarram Shaikh
Horticulturae 2024, 10(11), 1194; https://doi.org/10.3390/horticulturae10111194 - 13 Nov 2024
Cited by 1 | Viewed by 3438
Abstract
The functional properties of pumpkin seed proteins remain unutilized in numerous food and industrial applications. Several current approaches aim to improve the functional properties of pumpkin seed proteins, allowing their innovative potential to develop and modify significantly. Several strategies can be implemented to [...] Read more.
The functional properties of pumpkin seed proteins remain unutilized in numerous food and industrial applications. Several current approaches aim to improve the functional properties of pumpkin seed proteins, allowing their innovative potential to develop and modify significantly. Several strategies can be implemented to alter the functional properties of proteins isolated from pumpkin seeds. The first is enzymatic hydrolysis, regardless of whether, proteases may free peptide binding and profoundly impact the protein structure and functionality. Thermal treatment can include heating and cooling to replace protein conformation and increase solubility, emulsification, and gelation properties. Chemical modification techniques, including acylation and glycation, can also be used to improve stability, viscosity, and foaming ability. Functional properties and, where possible, ingredients with many applications may include exceptional possibilities for proteins modified in food preparations, such as dairy replacements, plant-based meat analogues, and free gluten that have an outstanding aspect, satisfactory quality, and nutritional profiles. As multiple different proteins act as precursors of active peptides, they can also be used to generate bio-specific foods. This review briefly provides information about various types of protein extraction techniques and functional properties that are modified by different types of processing technologies. Full article
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17 pages, 2062 KiB  
Article
Assessing the Impact of Arabinoxylans on Dough Mixing Properties and Noodle-Making Performance through Xylanase Treatment
by Eunbin Ha and Meera Kweon
Foods 2024, 13(19), 3158; https://doi.org/10.3390/foods13193158 - 3 Oct 2024
Cited by 3 | Viewed by 1189
Abstract
This study examined the impact of xylanases, focusing on the hydrolysis of water-extractable (WE-AX) and water-unextractable arabinoxylans (WU-AX) and on the quality and noodle-making performance of flours with varying gluten strengths. Flours categorized as strong (S), medium (M), and weak (W) were treated [...] Read more.
This study examined the impact of xylanases, focusing on the hydrolysis of water-extractable (WE-AX) and water-unextractable arabinoxylans (WU-AX) and on the quality and noodle-making performance of flours with varying gluten strengths. Flours categorized as strong (S), medium (M), and weak (W) were treated with two xylanases (WE and WU) at concentrations ranging from 0.01% to 0.2%. Parameters such as solvent retention capacity (SRC), SDS sedimentation volume, dough mixing properties, and noodle characteristics were measured. The SRC revealed that flour S had the highest water-holding capacity, gluten strength, and arabinoxylan content. Xylanase treatment reduced water SRC values in flour S and increased the SDS sedimentation volume, with a greater effect from xylanase WU, indicating the potential enhancement of gluten strength. The impact of xylanases was pronounced at higher enzyme concentrations, with differences in dough mixing properties, resistance, and extensibility of fresh noodles, producing softer and stretchable noodles. Cooked noodles made from flours treated with xylanase were softer and had decreased firmness and chewiness, especially those made from flours S and M. This study concludes that WE-AX and WU-AX influence noodle texture; therefore, controlling their degradation with xylanases can produce noodles with varied textures, depending on the gluten strength of the flour. Full article
(This article belongs to the Special Issue Quality of Grains and Grain-Based Foods Volume II)
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18 pages, 1343 KiB  
Article
Enzymatic Hydrolysis as an Effective Method for Obtaining Wheat Gluten Hydrolysates Combining Beneficial Functional Properties with Health-Promoting Potential
by Magdalena Mika and Agnieszka Wikiera
Molecules 2024, 29(18), 4407; https://doi.org/10.3390/molecules29184407 - 16 Sep 2024
Viewed by 2168
Abstract
The byproduct from wheat starch production contains approximately 70% gluten (WG) and is an inexpensive but demanding protein raw material for the food industry. This study attempted to determine the optimal hydrolysis conditions for such raw material to obtain peptides combining beneficial functional [...] Read more.
The byproduct from wheat starch production contains approximately 70% gluten (WG) and is an inexpensive but demanding protein raw material for the food industry. This study attempted to determine the optimal hydrolysis conditions for such raw material to obtain peptides combining beneficial functional characteristics with health-promoting activity. The proteases Bromelain, Alcalase, Flavourzyme, and a protease from A. saitoi were used for hydrolysis. It was shown that the tested proteases differ both in terms of the effective hydrolysis conditions of gluten and the profile of the released hydrolysates. Bromelain was particularly effective in converting gluten into peptides, combining beneficial health and functional properties. It achieved maximum activity (189 U/g) against WG at pH 6 and 60 °C, and the best-balanced peptides in terms of desired properties were released at a dose of 2.5 U/g. These peptides were free from most allergenic epitopes, effectively inhibited ACE, and, at 0.34 g, were equivalent to the approved dose of BHT. Their emulsifying activity was higher than that of gluten, and the foaming formation and stabilization potential exceeded that of ovalbumin by 10% and 19%, respectively. It seems that Bromelain-released WG hydrolysates are a promising candidate for a safe fat stabilizer and egg white substitute. Full article
(This article belongs to the Special Issue Bioactive Compounds in Food and Their Applications)
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16 pages, 5403 KiB  
Article
Effect of Sourdough–Yeast Co-Fermentation on Physicochemical Properties of Corn Fagao Batter
by Qianhui Yang, Yingguo Lyu, Zhenhua Wu, Xueqin Li and Kunlun Liu
Foods 2024, 13(17), 2730; https://doi.org/10.3390/foods13172730 - 28 Aug 2024
Viewed by 1383
Abstract
Fagao is one of China’s traditional gluten-free staple foods made with rice or corn flour. Corn Fagao prepared by co-fermentation with sourdough and yeast exhibits better quality and less staling compared to traditional yeast-fermented Fagao. The physicochemical properties of corn Fagao batter during [...] Read more.
Fagao is one of China’s traditional gluten-free staple foods made with rice or corn flour. Corn Fagao prepared by co-fermentation with sourdough and yeast exhibits better quality and less staling compared to traditional yeast-fermented Fagao. The physicochemical properties of corn Fagao batter during sourdough–yeast co-fermentation were investigated. The results showed that compared with yeast fermentation, the gas production and viscosity of the batter increased with co-fermentation. The co-fermented batter showed a higher hydrolysis of starch and less amylose content. The integrity of starch granules in the co-fermented batter was damaged more seriously, and the crystallinity and short-range ordered structure were less than in the yeast-fermented batter, even though the crystal structure type of starch did not obviously change. The peak viscosity, minimum viscosity, final viscosity, decay value, and recovery value of the corn batter were reduced by co-fermentation, which improved the thermal stability of the batter and slowed down the aging. Co-fermentation also resulted in a more pronounced reduction in protein subunit content than yeast fermentation. The changes in the physicochemical properties of the corn Fagao batter help explain the improvement in quality of corn Fagao made from the co-fermentation method and may provide theoretical references for co-fermentation with sourdough and yeast to other gluten-free foods. Full article
(This article belongs to the Section Food Physics and (Bio)Chemistry)
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13 pages, 2100 KiB  
Article
Feruloylation and Hydrolysis of Arabinoxylan Extracted from Wheat Bran: Effect on Dough Rheology and Microstructure
by Solja Pietiäinen, Youngsun Lee, Amparo Jimenez-Quero, Kati Katina, Ndegwa H. Maina, Henrik Hansson, Annelie Moldin and Maud Langton
Foods 2024, 13(15), 2309; https://doi.org/10.3390/foods13152309 - 23 Jul 2024
Cited by 1 | Viewed by 2325
Abstract
Feruloylated arabinoxylan (AX) is a potential health-promoting fiber ingredient that can enhance nutritional properties of bread but is also known to affect dough rheology. To determine the role of feruloylation and hydrolysis of wheat bran AX on dough quality and microstructure, hydrolyzed and [...] Read more.
Feruloylated arabinoxylan (AX) is a potential health-promoting fiber ingredient that can enhance nutritional properties of bread but is also known to affect dough rheology. To determine the role of feruloylation and hydrolysis of wheat bran AX on dough quality and microstructure, hydrolyzed and unhydrolyzed AX fractions with low and high ferulic acid content were produced, and their chemical composition and properties were evaluated. These fractions were then incorporated into wheat dough, and farinograph measurements, large and small deformation measurements and dough microstructure were assessed. AX was found to greatly affect both fraction properties and dough quality, and this effect was modulated by hydrolysis of AX. These results demonstrated how especially unhydrolyzed fiber fractions produced stiff doughs with poor extensibility due to weak gluten network, while hydrolyzed fractions maintained a dough quality closer to control. This suggests that hydrolysis can further improve the baking properties of feruloylated wheat bran AX. However, no clear effects from AX feruloylation on dough properties or microstructure could be detected. Based on this study, feruloylation does not appear to affect dough rheology or microstructure, and feruloylated wheat bran arabinoxylan can be used as a bakery ingredient to potentially enhance the nutritional quality of bread. Full article
(This article belongs to the Special Issue Advances in Improvement and Fortification of Cereal Food)
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