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Factors impeding enzymatic wheat gluten hydrolysis at high solid concentrations.

N A Hardt1, A E M Janssen, R M Boom

  • 1Laboratory of Food Process Engineering, Wageningen University, PO Box 8129, Wageningen, 6700 EV, The Netherlands.

Biotechnology and Bioengineering
|January 30, 2014
PubMed
Summary

Enzymatic hydrolysis of wheat gluten at high concentrations shows reduced rates due to enzyme inactivation and mass transfer issues. Maximum hydrolysis degree is limited by low water activity, impacting enzyme activity.

Keywords:
concentrated systemsconcentration effectenzymatic hydrolysisenzyme kineticswater activitywheat gluten

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Area of Science:

  • Biotechnology
  • Food Science
  • Enzymology

Background:

  • Enzymatic hydrolysis of wheat gluten at high solid concentrations offers environmental and economic benefits.
  • However, increased concentrations lead to a concentration effect, reducing hydrolysis rate and maximum attainable degree of hydrolysis (DH%).

Purpose of the Study:

  • To identify the underlying factors causing the concentration effect in enzymatic wheat gluten hydrolysis.
  • To investigate the impact of high solid concentrations on hydrolysis rate and DH%.

Main Methods:

  • Wheat gluten hydrolysis was conducted at solid concentrations ranging from 4.4% to 70%.
  • Factors investigated included mass transfer limitations, enzyme inhibition, and water activity.
  • Enzyme activity and DH% were monitored over time at various solid concentrations.

Main Results:

  • A decreased hydrolysis rate was observed at all tested solid concentrations.
  • Up to 50% solids, mass transfer, enzyme inhibition, and water activity did not fully explain the rate limitation; enzyme inactivation was a significant factor.
  • Above 60% solids, mass transfer limitations became significant.
  • Low water activity at high concentrations limited enzyme activity and the maximum attainable DH%.

Conclusions:

  • Enzyme inactivation and mass transfer limitations are key factors reducing hydrolysis rates at high wheat gluten concentrations.
  • Low water activity significantly limits the maximum attainable degree of hydrolysis at high solid concentrations.
  • The plastein reaction may also influence the DH% limitation.