Wheat gluten proteolysis by enzyme preparations of directional action

摘要: A comparative study of enzymatic hydrolysis dry wheat gluten was carried out by exo- protease and endoprotease enzyme praparations. Gluten different rheological properties conditionally divided into three groups on the basis compressive deformation index (Hdef) determined with IDK-1 instrument: shortcleaved (Hdef 40 instr. units), good 65 units) weak 80 units). The optimal conditions for quality praparations (Neutrase® 1.5MG, Protamex®) exoprotease preparation (Flavourzyme® 500MG) were determined. degree proteolysis assessed number released amine nitrogen. It shown that stronger is, greater amount nitrogen is formed under influence 1.5 MG, Protamex®), weaker it more 500 MG). most effective parameters (time, concentration preparation, temperature, pH) revealed us specified electrophoresis in polyacrylamide gel. necessary achieving a certain molecular mass peptides when used breadmaking Thus, process gluten, aimed at expanding range its uses improving enriching bread, developed. We established functional can be regulated change time presence Protamex®.