Enzymatic susceptibility of wheat gluten after subcritical water treatment

摘要: Subcritical water (SCW) hydrolysis is an alternative to traditional methods of protein that uses as a reaction medium. In this study, the effect SCW treatment on heat-induced conformational changes in wheat gluten and its relation enzymatic susceptibility were investigated. The degree deamidation increased rapidly from 12.5 47.4% with increase temperature range 160–220 °C. Protein solubility similar pattern almost all was solubilized after at 200 °C. particular time–temperature combination results significant decrease susceptibility. After 220 °C for 20 min, exceedingly decreased nearly complete loss. Because excess degradation small molecular size (less than 6500 Da) many sites disappear are difficult access by protease.