Enzymatic Hydrolysis of Various Proteins of Wheat in Heterogeneous Conditions

Abstract

Enzymatic hydrolysis of different proteins isolated from wheat flour by neutral proteinase (neutraza "Novozymes") was studied. It was shown, that hydrolysis of alkaline proteins was 10-11 times higher as compared with albumin from wheat, 3-4 times higher than alcohol soluble proteins and 2-2.5 times higher than globulins. It was found that, hydrothermal treatment of wheat flour decreased the rate of protein hydrolysis. The rate of hydrolysis of native alkaline soluble proteins was 4-6 times higher than denaturized proteins. The rate of hydrolysis of denatured water-soluble proteins is 3-5 times higher as compared with native protein (albumin). It was shown that product of thermal degradation of raw materials also influence on the rate of protein hydrolysis.

Keywords

• Proteins
• Wheat flour
• Isolate
• Hydrolysis
• Proteinase
• Heterogeneous system