Optimization of Enzymatic Hydrolysis by Protease Produced from MTCC 2423 to Improve the Functional Properties of Wheat Gluten Hydrolysates

Overview

Journal Int J Food Sci

Publisher Wiley

Date 2024 Jul 8

PMID 38974710

Authors

Hari Prasath Rajendhran

Vinoth Kumar Vaidyanathan

Swethaa Venkatraman

Pothiyappan Karthik

Affiliations

Soon will be listed here.

Abstract

This study is aimed at investigating the reutilizing of gluten protein from the wheat processing industry by MTCC 2423 protease to obtain gluten hydrolysates with high added value. Gluten protein hydrolysis using protease achieved a 34.07% degree of hydrolysis with 5% gluten protein, at a hydrolysis time of 2 h for 1000 U/mL at pH 8.0 and temperature of 40°C. Compared to the wheat gluten, the obtained hydrolysates exhibited enhanced functional attributes, including heightened solubility (43%), increased emulsifying activity (93.08 m/g), and improved radical scavenging properties. Furthermore, these hydrolysates demonstrated enhanced antioxidant potential, as evidenced by elevated ABTS (2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) of 81.25% and DPPH (2,2-diphenyl-1-picrylhydrazyl) of 56.46% radical scavenging activities and also exhibited a higher -amylase inhibitory effect of 33.98%. The enhancement in functional characteristics of wheat gluten hydrolysates was observed by Fourier transform infrared spectroscopy. The percentage of free amino acids obtained by protease-mediated hydrolysates increased significantly compared to the unhydrolyzed wheat, which was observed by high-performance liquid chromatography. These findings suggest that wheat gluten hydrolysates hold promising potential as functional and nutritional food ingredients in the food industry, owing to their enhanced functionalities and potential antioxidant and antidiabetic properties.

References

Yang J, Huang J, Zhu Z, Huang M . Investigation of optimal conditions for production of antioxidant peptides from duck blood plasma: response surface methodology. Poult Sci. 2020; 99(12):7159-7168. PMC: 7704753. DOI: 10.1016/j.psj.2020.08.060. View

Rashmi B, Gayathri D, Vasudha M, Prashantkumar C, Swamy C, Sunil K . Gluten hydrolyzing activity of Bacillus spp isolated from sourdough. Microb Cell Fact. 2020; 19(1):130. PMC: 7291523. DOI: 10.1186/s12934-020-01388-z. View

Chen L, Chen J, Ren J, Zhao M . Effects of ultrasound pretreatment on the enzymatic hydrolysis of soy protein isolates and on the emulsifying properties of hydrolysates. J Agric Food Chem. 2011; 59(6):2600-9. DOI: 10.1021/jf103771x. View

Gong L, Feng D, Wang T, Ren Y, Liu Y, Wang J . Inhibitors of α-amylase and α-glucosidase: Potential linkage for whole cereal foods on prevention of hyperglycemia. Food Sci Nutr. 2020; 8(12):6320-6337. PMC: 7723208. DOI: 10.1002/fsn3.1987. View

Wouters A, Rombouts I, Fierens E, Brijs K, Delcour J . Relevance of the Functional Properties of Enzymatic Plant Protein Hydrolysates in Food Systems. Compr Rev Food Sci Food Saf. 2021; 15(4):786-800. DOI: 10.1111/1541-4337.12209. View

Mirzaee H, Gavlighi H, Nikoo M, Udenigwe C, Khodaiyan F . Relation of amino acid composition, hydrophobicity, and molecular weight with antidiabetic, antihypertensive, and antioxidant properties of mixtures of corn gluten and soy protein hydrolysates. Food Sci Nutr. 2023; 11(3):1257-1271. PMC: 10003021. DOI: 10.1002/fsn3.3160. View

Chompoorat P, Fasasi A, Lavine B, Rayas-Duarte P . Gluten Conformation at Different Temperatures and Additive Treatments. Foods. 2022; 11(3). PMC: 8834346. DOI: 10.3390/foods11030430. View

Cagno R, Mazzacane F, Rizzello C, De Angelis M, Giuliani G, Meloni M . Synthesis of gamma-aminobutyric acid (GABA) by Lactobacillus plantarum DSM19463: functional grape must beverage and dermatological applications. Appl Microbiol Biotechnol. 2009; 86(2):731-41. DOI: 10.1007/s00253-009-2370-4. View

Marathe S, Vashistht M, Prashanth A, Parveen N, Chakraborty S, Nair S . Isolation, partial purification, biochemical characterization and detergent compatibility of alkaline protease produced by , and obtained from sea water samples. J Genet Eng Biotechnol. 2019; 16(1):39-46. PMC: 6296584. DOI: 10.1016/j.jgeb.2017.10.001. View

10.

Seyedain-Ardabili M, Azizi M . Effect of ficin-hydrolyzed wheat gluten on bread quality and in vitro antioxidant activity before and after simulated gastrointestinal digestion. Food Sci Nutr. 2024; 12(3):1768-1778. PMC: 10916597. DOI: 10.1002/fsn3.3871. View

11.

Das D, Kabir M, Sarkar S, Wann S, Kalita J, Manna P . Antidiabetic potential of soy protein/peptide: A therapeutic insight. Int J Biol Macromol. 2021; 194:276-288. DOI: 10.1016/j.ijbiomac.2021.11.131. View

12.

Sun H, Saeedi P, Karuranga S, Pinkepank M, Ogurtsova K, Duncan B . IDF Diabetes Atlas: Global, regional and country-level diabetes prevalence estimates for 2021 and projections for 2045. Diabetes Res Clin Pract. 2021; 183:109119. PMC: 11057359. DOI: 10.1016/j.diabres.2021.109119. View

13.

Liu M, Huang J, Ma S, Yu G, Liao A, Pan L . Allergenicity of wheat protein in diet: Mechanisms, modifications and challenges. Food Res Int. 2023; 169:112913. DOI: 10.1016/j.foodres.2023.112913. View

14.

Takahashi K, Chang W, Takahashi M, Pavlov V, Ishida Y, La Bonte L . Mannose-binding lectin and its associated proteases (MASPs) mediate coagulation and its deficiency is a risk factor in developing complications from infection, including disseminated intravascular coagulation. Immunobiology. 2010; 216(1-2):96-102. PMC: 2912947. DOI: 10.1016/j.imbio.2010.02.005. View

15.

Merz M, Kettner L, Langolf E, Appel D, Blank I, Stressler T . Production of wheat gluten hydrolysates with reduced antigenicity employing enzymatic hydrolysis combined with downstream unit operations. J Sci Food Agric. 2015; 96(10):3358-64. DOI: 10.1002/jsfa.7515. View

16.

Ngoh Y, Gan C . Enzyme-assisted extraction and identification of antioxidative and α-amylase inhibitory peptides from Pinto beans (Phaseolus vulgaris cv. Pinto). Food Chem. 2015; 190:331-337. DOI: 10.1016/j.foodchem.2015.05.120. View

17.

Sun X, Zheng J, Liu B, Huang Z, Chen F . Characteristics of the enzyme-induced release of bitter peptides from wheat gluten hydrolysates. Front Nutr. 2022; 9:1022257. PMC: 9577220. DOI: 10.3389/fnut.2022.1022257. View

18.

Dai T, Chen J, McClements D, Hu P, Ye X, Liu C . Protein-polyphenol interactions enhance the antioxidant capacity of phenolics: analysis of rice glutelin-procyanidin dimer interactions. Food Funct. 2019; 10(2):765-774. DOI: 10.1039/c8fo02246a. View

19.

Hernandez-Jabalera A, Cortes-Giraldo I, Davila-Ortiz G, Vioque J, Alaiz M, Giron-Calle J . Influence of peptides-phenolics interaction on the antioxidant profile of protein hydrolysates from Brassica napus. Food Chem. 2015; 178:346-57. DOI: 10.1016/j.foodchem.2014.12.063. View

20.

Yarnpakdee S, Benjakul S, Kristinsson H, Kishimura H . Antioxidant and sensory properties of protein hydrolysate derived from Nile tilapia (Oreochromis niloticus) by one- and two-step hydrolysis. J Food Sci Technol. 2015; 52(6):3336-49. PMC: 4444872. DOI: 10.1007/s13197-014-1394-7. View