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Hydrolysis of Wheat Gluten by Combining Peptidases of Flammulina velutipes and Electrodialysis

Giesler, Lucienne, Linke, Diana, Rabe, Swen, Appel, Daniel, Berger, Ralf Günter
Journal of agricultural and food chemistry 2013 v.61 no.36 pp. 8641-8649
Flammulina velutipes, hydrolysis, peptidases, peptides, phenylalanine, ultrafiltration, wheat gluten
Wheat gluten hydrolysis, used to generate seasonings, was studied using peptidases from Flammulina velutipes or commercial Flavourzyme. l-Amino acids were added in a range from 0.5 to 75.0 mM, and l-isoleucine, l-leucine, l-valine, and l-phenylalanine were identified as the strongest inhibitors for both enzyme mixtures. l-Serine inhibited Flammulina velutipes peptidases only, while l-histidine and l-glutamine inhibited Flavourzyme peptidases only. To reduce product inhibition by released l-amino acids, electrodialysis was explored. An increase of the degree of hydrolysis of up to 60% for Flammulina velutipes peptidases and 31% for Flavourzyme compared to that for the best control batch was observed after applying an electrodialysis unit equipped with an ultrafiltration membrane for two times 1 h during the 20 h of hydrolysis. The total transfer of free l-amino acids into the concentrate reached 25–30% per hour. Peptides passed the membrane less easily, although the nominal cutoff was 4 kDa.