In this study, we assessed the effects of microwave irradiation of wheat gluten proteins as a pretreatment performed in a microwave reactor that could accurately control process parameters as a function of power and temperature, as well as comparing it with conventional heat treatment. The aim was to identify suitable combinations of partial enzymatic hydrolysis and microwave pretreatment parameters to produce gluten hydrolysates with reduced allergenicity and conserved techno-functional features for food application. FTIR analysis, and total and reactive SH group contents confirmed that the microwave-controlled heating can significantly change the secondary structure and conformation of gluten protein. The microwave treatment had the largest effect at 200 W and 100 °C, at which the content of gluten has been reduced by about 2.5-fold. The microwave pretreatment also accelerated the enzymatic hydrolysis of gluten, changing the kinetic profile. The apparent hydrolysis rate constants (k2) were 1.00, 3.68, 3.48,...
Synergistic effect of enzyme hydrolysis and microwave reactor pretreatment as an efficient procedure for gluten content reduction.
N. Sekuljica, Department of Biotechnology and Biochemical Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia. E-mail email@example.com
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Gazikalovic, I., Mijalkovic, J., Sekuljica, N., Tanaskovic, S. J., Vukovic, A. D., Mojovic, L., Knezevic-Jugovic, Z.; Synergistic effect of enzyme hydrolysis and microwave reactor pretreatment as an efficient procedure for gluten content reduction.. IFIS Food and Health Sciences Database 2022; doi:
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