Hydrolysis of wheat gluten by combining peptidases of Flammulina velutipes and electrodialysis.
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.
Leibniz Universität Hannover, Institut für Lebensmittelchemie , Callinstraβe 5, 30167 Hannover, Germany.
Lucienne
L
Giesler
Diana
D
Linke
Swen
S
Rabe
Daniel
D
Appel
Ralf Günter
RG
Berger
D000596:Amino Acids / Q000378:metabolism / Q000494:pharmacology; D003956:Dialysis / Q000379:methods; D010450:Endopeptidases / Q000378:metabolism; D055393:Flammulina / Q000201:enzymology*; D005983:Glutens / Q000378:metabolism*; D006868:Hydrolysis; D010447:Peptide Hydrolases / Q000378:metabolism*; D011480:Protease Inhibitors / Q000494:pharmacology; D012639:Seeds / Q000737:chemistry; D014908:Triticum / Q000737:chemistry*
D000596:Amino Acids; D011480:Protease Inhibitors; D005983:Glutens; D010450:Endopeptidases; D010447:Peptide Hydrolases; C412470:flavourzyme