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Emulsifying and Foaming Properties of Gluten Hydrolysates with an Increasing Degree of Hydrolysis: Role of Soluble and Insoluble Fractions
Author(s) -
Linarès E.,
Larré C.,
Lemeste M.,
Popineau Y.
Publication year - 2000
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem.2000.77.4.414
Subject(s) - chemistry , hydrolysate , hydrolysis , chromatography , salt (chemistry) , solubility , gluten , proteolysis , aqueous solution , wheat gluten , organic chemistry , food science , enzyme
Gluten solubility was improved by enzymatic proteolysis at moderate acidic pH level. Reversed‐phase HPLC analysis of gluten hydrolysates with a degree of hydrolysis (DH) in the range of 0–5% showed that both hydrophilic and hydrophobic soluble peptides were released. Emulsifying and foaming properties of hydrolysate dispersions at 3.75 mg/mL decreased with the increasing DH at all pH levels and salt conditions investigated. On the other hand, the soluble fractions separated from those hydrolysate dispersions exhibited good functional properties, independently of the initial DH. The proportion of hydrophilic and hydrophobic peptides in the soluble fractions depended on DH, pH level, and salt concentration. Nevertheless, these soluble fractions were characterized by an excellent capacity to stabilize both oil‐water and air‐water interfaces.