Effects of extrusion treatment on enzymatic hydrolysis properties of wheat gluten

Abstract

Degree of hydrolysis (DH), protein recovery (PR), Fourier transform infrared spectroscopy (FTIR), molecular weight distribution and amino acid composition were examined to investigate effects of extrusion treatment on Pancreatin-induced hydrolysis properties of wheat gluten in the present study. Results showed that extrusion treatment had significant impacts on enzymatic hydrolysis properties of wheat gluten. It not only resulted in significant increases of 19.2% in DH after 36 h of hydrolysis and 13.4% in PR after 60 h of hydrolysis, but also changed considerably FTIR spectroscopy, molecular weight distribution and amino acid composition of wheat gluten hydrolysates. The conformational changes and structural rearrangements of wheat gluten treated with extrusion might modify the catalytic sites of proteases and be responsible for the improvement of enzymatic hydrolysis efficiency of wheat gluten. © 2009 Wiley Periodicals, Inc.