Optimization of Enzymatic Hydrolysis by Protease Produced from Bacillus subtilis MTCC 2423 to Improve the Functional Properties of Wheat Gluten Hydrolysates DOI Creative Commons
Hari Prasath Rajendhran, Vinoth Kumar Vaidyanathan,

Swethaa Venkatraman

et al.

International Journal of Food Science, Journal Year: 2024, Volume and Issue: 2024(1)

Published: Jan. 1, 2024

This study is aimed at investigating the reutilizing of gluten protein from wheat processing industry by Bacillus subtilis MTCC 2423 protease to obtain hydrolysates with high added value. Gluten hydrolysis using achieved a 34.07% degree 5% protein, time 2 h for 1000 U/mL pH 8.0 and temperature 40°C. Compared gluten, obtained exhibited enhanced functional attributes, including heightened solubility (43%), increased emulsifying activity (93.08 m /g), improved radical scavenging properties. Furthermore, these demonstrated antioxidant potential, as evidenced elevated ABTS (2,2 ′ ‐azino‐bis‐(3‐ethylbenzothiazoline‐6‐sulfonic acid) 81.25% DPPH (2,2‐diphenyl‐1‐picrylhydrazyl) 56.46% activities also higher α ‐amylase inhibitory effect 33.98%. The enhancement in characteristics was observed Fourier transform infrared spectroscopy. percentage free amino acids protease‐mediated significantly compared unhydrolyzed wheat, which high‐performance liquid chromatography. These findings suggest that hold promising potential nutritional food ingredients industry, owing their functionalities antidiabetic

Language: Английский

Fermentation of a wine pomace and microalgae blend to synergistically enhance the functional value of protein- and polyphenol-rich matrices DOI Creative Commons
Elisabetta Trossolo, Ali Zein Alabiden Tlais,

Stefano Tonini

et al.

Food Research International, Journal Year: 2025, Volume and Issue: 202, P. 115785 - 115785

Published: Jan. 20, 2025

Language: Английский

Citations

0
Optimization of Enzymatic Hydrolysis by Protease Produced from Bacillus subtilis MTCC 2423 to Improve the Functional Properties of Wheat Gluten Hydrolysates DOI Creative Commons
Hari Prasath Rajendhran, Vinoth Kumar Vaidyanathan,

Swethaa Venkatraman

et al.

International Journal of Food Science, Journal Year: 2024, Volume and Issue: 2024(1)

Published: Jan. 1, 2024

This study is aimed at investigating the reutilizing of gluten protein from wheat processing industry by Bacillus subtilis MTCC 2423 protease to obtain hydrolysates with high added value. Gluten hydrolysis using achieved a 34.07% degree 5% protein, time 2 h for 1000 U/mL pH 8.0 and temperature 40°C. Compared gluten, obtained exhibited enhanced functional attributes, including heightened solubility (43%), increased emulsifying activity (93.08 m /g), improved radical scavenging properties. Furthermore, these demonstrated antioxidant potential, as evidenced elevated ABTS (2,2 ′ ‐azino‐bis‐(3‐ethylbenzothiazoline‐6‐sulfonic acid) 81.25% DPPH (2,2‐diphenyl‐1‐picrylhydrazyl) 56.46% activities also higher α ‐amylase inhibitory effect 33.98%. The enhancement in characteristics was observed Fourier transform infrared spectroscopy. percentage free amino acids protease‐mediated significantly compared unhydrolyzed wheat, which high‐performance liquid chromatography. These findings suggest that hold promising potential nutritional food ingredients industry, owing their functionalities antidiabetic

Language: Английский

Citations

2