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Enzymatisk hydrolysering av glutenprotein

Persson, Ida (2009)
Food Technology
Abstract
Reppe, a starch factory within the concern of Lantmännen is mainly producing starch from wheat but also gets gluten as a product in the process. Currently, the wheat gluten is primarily used to improve the properties of flour for bread-making and as an additive in the baking industry. But there is an interest to explore new uses of the product. To make this possible, the solubility of gluten has to be improved. This can be done by an enzymatic hydrolysis. To find out the hydrolytic efficiency of the protease the degree of hydrolysis (DH%) is essential to know. I've been using the pH-stat method throughout the experiment. This is a method that directly reflects the formation of free amino terminals as a result of hydrolysis and is thus a... (More)
Reppe, a starch factory within the concern of Lantmännen is mainly producing starch from wheat but also gets gluten as a product in the process. Currently, the wheat gluten is primarily used to improve the properties of flour for bread-making and as an additive in the baking industry. But there is an interest to explore new uses of the product. To make this possible, the solubility of gluten has to be improved. This can be done by an enzymatic hydrolysis. To find out the hydrolytic efficiency of the protease the degree of hydrolysis (DH%) is essential to know. I've been using the pH-stat method throughout the experiment. This is a method that directly reflects the formation of free amino terminals as a result of hydrolysis and is thus a direct measure of hydrolysis. This is done by constant adding base during the reaction time to keep the pH constant at its original value. By enzymatically hydrolyzing the gluten with an aggressive protease that is especially suitable for breaking down wheat proteins, called Neutrase®, I have managed to get the gluten network more soluble. Since we did not know which DH % of gluten that was desirable, different types of tests has been made. The experiment 1a, b and c was made in order to let the enzyme (concentration = 0.25 % of the protein) work for 10, 30 respectively 60 minutes, in optimal pH and temperature for the specific enzyme. The results were hydrolysis between 0.22 and 0.46 %. During the second experiment the gluten was hydrolyzed in the same way as in the first experiment, but with double dose Neutrase ® with a concentration 0.5 % of the amount of protein to a DH of 2%. A DH of 2 % was pre-calculated to correspond to 25 ml of base. The experiment took 85 minutes. A following inactivation of the enzymes was made with acid shock. Finally the gluten hydrolysates were spraydried. Since a suitable extruder hasn't been available for evaluation of the gluten hydrolysates suitability for extrusion, I have compared the texture of the hydrolysates with wheat flour. Wheat flour is suitable for extrusion. By mixing the different samples with water and using a Bostwick – konsistometer I discovered that gluten with 2 % DH was directly comparable to the texture of wheat flour and should therefore suit well for extrusion. (Less)
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author
Persson, Ida
organization
year
type
L2 - 2nd term paper (old degree order)
subject
keywords
enzymatisk hydrolys, protein, glutenin, gliadin, enzym, gluten, hydrolys
language
Swedish
id
1464525
date added to LUP
2009-08-19 00:00:00
date last changed
2018-10-18 10:07:07
@misc{1464525,
  abstract     = {Reppe, a starch factory within the concern of Lantmännen is mainly producing starch from wheat but also gets gluten as a product in the process. Currently, the wheat gluten is primarily used to improve the properties of flour for bread-making and as an additive in the baking industry. But there is an interest to explore new uses of the product. To make this possible, the solubility of gluten has to be improved. This can be done by an enzymatic hydrolysis. To find out the hydrolytic efficiency of the protease the degree of hydrolysis (DH%) is essential to know. I've been using the pH-stat method throughout the experiment. This is a method that directly reflects the formation of free amino terminals as a result of hydrolysis and is thus a direct measure of hydrolysis. This is done by constant adding base during the reaction time to keep the pH constant at its original value. By enzymatically hydrolyzing the gluten with an aggressive protease that is especially suitable for breaking down wheat proteins, called Neutrase®, I have managed to get the gluten network more soluble. Since we did not know which DH % of gluten that was desirable, different types of tests has been made. The experiment 1a, b and c was made in order to let the enzyme (concentration = 0.25 % of the protein) work for 10, 30 respectively 60 minutes, in optimal pH and temperature for the specific enzyme. The results were hydrolysis between 0.22 and 0.46 %. During the second experiment the gluten was hydrolyzed in the same way as in the first experiment, but with double dose Neutrase ® with a concentration 0.5 % of the amount of protein to a DH of 2%. A DH of 2 % was pre-calculated to correspond to 25 ml of base. The experiment took 85 minutes. A following inactivation of the enzymes was made with acid shock. Finally the gluten hydrolysates were spraydried. Since a suitable extruder hasn't been available for evaluation of the gluten hydrolysates suitability for extrusion, I have compared the texture of the hydrolysates with wheat flour. Wheat flour is suitable for extrusion. By mixing the different samples with water and using a Bostwick – konsistometer I discovered that gluten with 2 % DH was directly comparable to the texture of wheat flour and should therefore suit well for extrusion.},
  author       = {Persson, Ida},
  keyword      = {enzymatisk hydrolys,protein,glutenin,gliadin,enzym,gluten,hydrolys},
  language     = {swe},
  note         = {Student Paper},
  title        = {Enzymatisk hydrolysering av glutenprotein},
  year         = {2009},
}