Release Properties of Glutamine Peptide from Different Wheat Gluten Sources
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
12 kinds of commercial wheat gluten were collected from the domestic wheat gluten manufacturers. Based on the analysis of the basic components, the enzymatic hydrolysis and glutamine peptide release were studied. The results showed that average protein content of these 12 samples was 77.6%, and there were little differences in protein level between these samples, with the coefficient of variation (CV) of 2.7%. Significant difference in starch contents was found with CV value of 21.65%. The fat content was very low with an average value of 1.1%, but was evidently varied in different samples tested (CV: 69.6%). Analysis of amino acid composition of different wheat gluten samples showe that glutamate/glutamine content was 412.58 mg/g protein with their proportion up to 39.38%. Considering protein recovery, degree of hydrolysis and glutamine peptide content, No.1 (Binzhou, Shandong), No.9 (Baoji, Shanxi) and No.12 (Xingtai, Hebei) were chosen as ideal raw materials for preparation of glutamine peptide. In the hydrolysates of the three samples, the highest glutamine content, degree of hydrolysis and protein recovery were up to 22%, >15% and > 90%, respectively.
