title: Improvement of Functional Properties of Wheat Gluten Using Acid Protease from Aspergillus usamii.
abstract: Hydrolysis parameters (temperature, E/S ratio, pH, and time) for acid protease (from Aspergillus usamii) hydrolysis of wheat gluten were optimized by response surface methodology (RSM) using emulsifying activity index (EAI) as the response factor. A temperature of 48.9°C, E/S ratio of 1.60%, pH 3.0, hydrolysis time of 2.5 h was found to be the optimum condition to obtain wheat gluten hydrolysate with higher EAI. The solubility of wheat gluten was greatly improved by hydrolysis and became independent of pH over the studied range. Enzymatic hydrolysis resulted in dramatically increase in EAI, water and oil holding capacity. Molecular weight distribution results showed that most of the peptides above 10 kDa have been hydrolyzed into smaller peptides. The results of FTIR spectra and disulfide bond (SS) and sulfhydryl (SH) content suggested that a more extensional conformation was formed after hydrolysis, which could account for the improved functional properties.
authors.affiliation: College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China.
authors.forename: Lingli
authors.initials: L
authors.lastname: Deng
authors.affiliation: Shanghe Comprehensive Testing Center, Jinan 251600, China.|School of Food and Bioengineering, Qilu University of Technology, Jinan 250353, China.
authors.forename: Zhaoxia
authors.initials: Z
authors.lastname: Wang
authors.affiliation: College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China.
authors.forename: Sheng
authors.initials: S
authors.lastname: Yang
authors.affiliation: School of Food and Bioengineering, Qilu University of Technology, Jinan 250353, China.
authors.forename: Junmei
authors.initials: J
authors.lastname: Song
authors.affiliation: Department of Applied Engineering, Zhejiang Economic and Trade Polytechinc, Hangzhou 310018, China.
authors.forename: Fei
authors.initials: F
authors.lastname: Que
authors.affiliation: College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China.
authors.forename: Hui
authors.initials: H
authors.lastname: Zhang
authors.affiliation: College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China.
authors.forename: Fengqin
authors.initials: F
authors.lastname: Feng
mesh_terms: D001230:Aspergillus / Q000201:enzymology*; D005983:Glutens / Q000378:metabolism*; D006868:Hydrolysis; D010447:Peptide Hydrolases / Q000378:metabolism*; D012995:Solubility; D017550:Spectroscopy, Fourier Transform Infrared; D014908:Triticum / Q000737:chemistry*
chemical_list: D005983:Glutens; D010447:Peptide Hydrolases