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Effects of Enzymatic Hydrolysis of Protein on the Pasting Properties of Different Types of Wheat Flour.
MedLine Citation:
PMID:  22510095     Owner:  NLM     Status:  Publisher    
Abstract/OtherAbstract:
  As one of the most effective methods to modify proteins, enzymatic hydrolysis is used widely in the preparation of wheat products in the food industry. During the same process, starch pasting occurs frequently. The effects of wheat protein hydrolysis with papain, pepsin, and trypsin on the pasting properties of 3 different kinds of flour were investigated in 5 concentrations. Results showed that the peak viscosity, trough, final, and integral area of pasting curve of these flours decreased with increasing enzymatic hydrolysis of protein, and decreased significantly with the increasing enzyme concentrations. Medium-gluten flour was the least sensitive to enzymatic activity and weak-gluten the most sensitive. Downtrends appeared with increasing papain and trypsin concentrations in the form of breakdown. Enzymes had no significant different effect on the peak times of strong- and medium-gluten flour, but prolonged peak time slightly in weak-gluten flour. The pasting time and temperature of strong- and medium-gluten flour were significantly increased in a concentration-dependent manner. However, there were no significant effects on the pasting times of weak-gluten flour. These results could supply a basis for utilization of enzymatic hydrolysis of wheat protein in food industry and for further studies into the interactions between hydrolyzed protein and starch in food or processing industries. Practical Application:  Illuminating the effects of enzymatic hydrolysis of protein on the pasting properties of different types of wheat flour is very important in food industry. Flour viscosity decreases after enzymatic hydrolysis of protein/gluten. Enzymes have different effects on peak time, pasting time, and pasting temperatures for different types of flour. These results could supply a basis for utilization of enzymatic hydrolysis of wheat protein in food industry and for further studies into the interactions between hydrolyzed protein and starch in food or processing industries.
Authors:
J S Chen; S Y Wang; Z Y Deng; X Y Zhang; S L Feng; H Q Yuan; J C Tian
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2012-4-17
Journal Detail:
Title:  Journal of food science     Volume:  -     ISSN:  1750-3841     ISO Abbreviation:  -     Publication Date:  2012 Apr 
Date Detail:
Created Date:  2012-4-18     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
Copyright Information:
© 2012 Institute of Food Technologists®
Affiliation:
Authors are with State Key Laboratory of Crop Biology/Group of Quality Wheat Breeding in Agronomy, Shandong Agricultural Univ., 61 Daizong St., Taian 271018, P.R. China. Direct inquiries to author Tian (E-mail: jctian9666@126.com).
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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