TABLE 1.
Effects of different treatments in combination with hydrolyzing enzymes on gluten properties
| Treatment | Effect | Mechanism | Ref. |
|---|---|---|---|
| Heat treatment +papain | Reduces the free SH in wheat gluten proteins | Makes the structure of wheat gluten more compact | (Wang et al., 2009) |
| Heat treatment +alcalase | Increases the rate of hydrolysis | Improves gluten susceptibility to alcalase owing to the rearrangements of the inter‐ and intramolecular binding | (Mohamed Bashir Elmalimadi, 2018; Saha et al., 2013) |
| Heat treatment +alcalase | Enhances the emulsifying properties of gluten | Exposes the hydrophobic protein interior, improving the adsorption at the interface, forming a cohesive interfacial film with the hydrophobic residues | (Mohamed Bashir Elmalimadi, 2018; Phillips & Beuchat, 1981) s |
| Heat treatment +alcalase | Improves the foaming characteristics | Increases polypeptide chains arising from partial proteolysis, incorporating more air | (Mohamed Bashir Elmalimadi, 2018; Kong et al., 2007a; Wouters et al., 2016) |
| Heat treatment +alcalase | Increases solubility and water‐holding capacity | Augments cleavable peptide bonds and increases the number of exposed ionizable amino and carboxyl groups | (Mohamed Bashir Elmalimadi, 2018; Hardt et al., 2013) |
| Heat treatment +alcalase | Reduces the binding affinity to fat | Hydrolytic degradation of the protein structure | (Mohamed Bashir Elmalimadi, 2018) |
| Heat treatment +alcalase | Increases the DPPH radical scavenging activity (antioxidant ability) | Opens and exposes active amino acid residues, which could react with oxidants or reactive oxygen | (Mohamed Bashir Elmalimadi, 2018; Koo et al., 2014) |
| Agitation +alcalase | Ameliorates the efficiency of gluten hydrolysis | Reduces the particle size and increases the surface area | (Mohamed Bashir Elmalimadi, 2018) |
| Temperature (50 0C) + pH 9 + gluten +alcalase | Improves gluten solubility | ||
| Enhances foaming stability of gluten | Reduces the molecular weight and hydrophobicity of wheat protein and increases the content of polar and ionizing groups | (Jakovetić et al., 2015) | |
| Pancreatin hydrolysis/ Extrusion | Enhances the enzymatic hydrolysis efficiency of wheat gluten | The conformational changes and structural rearrangements of wheat gluten treated with extrusion might modify the catalytic sites of proteases | (Cui, Gong, et al., 2013) |