ArticleFood science and biotechnology2017
Production of wheat gluten hydrolyzates by enzymatic process at high pressure.
Article in Food science and biotechnology, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Enhanced antibacterial performance of chili pepper seed protein hydrolysates by high hydrostatic pressure assisted enzymatic hydrolysis onFood chemistry: X · 2026Article
- Enzymatic Hydrolysis as an Effective Method for Obtaining Wheat Gluten Hydrolysates Combining Beneficial Functional Properties with Health-Promoting Potential.Molecules (Basel, Switzerland) · 2024Article
- A comparative study on properties of fish meat hydrolysates produced by an enzymatic process at high pressure.Food science and biotechnology · 2020Article
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1 author.
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Abstract
A novel process for producing wheat gluten enzyme hydrolyzates (WGEHs) was developed, using combinations of Flavourzyme 500MG, Alcalase 2.4L, Protamex, and Marugoto E at the high pressure of 300 MPa, and the resultant hydrolyzates were analyzed for electrophoretic and hydrolytic properties. It was found that multiple-enzyme treatments increased the proportion of the electrophoretic bands less than 5 kDa in the hydrolyzates greatly both at ambient pressure and 300 MPa compared with one-enzyme hydrolysis. The contents of total soluble solids in the WGEHs increased considerably up to 89.75% according to the increase in the number of enzymes used at 300 MPa compared with 79.37% found for the ambient-pressure hydrolysis. These characteristics together with the contents of soluble nitrogen and free amino acids clearly indicated that the high-pressure enzymatic process of this study is an efficient method for obtaining WGEHs with increased degree of hydrolysis.
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