Contribution information

Title MODIFICATION OF EMULSIFYING PROPERTIES AND METAL-ION CHELATING ABILITY OF GLUTEN HYDROLYSATES BY PARTIAL ENZYMATIC HYDROLYSIS
Status Accepted
Final type Poster
Final session Engineering and economy in biotechnology
Authors J., Jovanović1, A., Stefanović2, N., Šekuljica3, I., Gazikalović4, N., Luković5, S., Jakovetić Tanasković6, Z., Knežević-Jugović7
1 Faculty of Technology and Metallurgy, University of Belgrade, Belgrade, Serbia
2 Faculty of Technology and Metallurgy, University of Belgrade, Belgrade, Serbia
3 Innovation Center of Faculty of Technology and Metallurgy, University of Belgrade, Belgrade; Serbia, Belgrade, Serbia
4 Innovation Center of Faculty of Technology and Metallurgy, University of Belgrade, Belgrade, Serbia
5 Faculty of Technology and Metallurgy, Karnegijeva 4, Belgrade; Serbia, Belgrade, Serbia
6 Faculty of Technology and Metallurgy, Karnegijeva 4, Belgrade; Serbia, Belgrade, Serbia
7 Faculty of Technology and Metallurgy, Belgrade, Serbia
Uploaded abstract link
Brief content The aim of this research was to investigate the correlation between process parameters of wheat gluten hydrolysis and emulsification activity and stability of the prepared hydrolysates. The hydrolysates showing the greatest enhancement of the emulsifying properties was further separated by sequential ultrafiltration to obtain molecular weight distribution profile and peptide fraction with metal-ion chelating ability. The effects of some relevant process parameters such as gluten concentration, temperature, pH, enzyme/substrate ratio (0.25-0.75 AU g-¹ of protein) and their interactions were investigated by the means of the four-factor Box-Behnken experimental design with 29 experimental points (5 central points). In terms of emulsifying properties results showed that gluten concentration and temperature have had a positive effect on the increase of emulsification activity, while the enhancement of emulsification stability was achieved with the highest gluten concentration and pH 9. It appeared that the hydrolysate with great emulsifying properties had the highest percentage of peptides with molecular weight 3-10 kDa which had the ability to strongly chelating ferrous metal ions (99.3%).
ID 101