Sensory and antigenic properties of enzymatic wheat gluten hydrolysates produced in an enzyme membrane reactor in comparison with batch

被引：6

作者：

Berends, Pieter ^{[1
]}

Merz, Michael ^{[2
]}

Kochjohann, Anne ^{[1
]}

Philipps, Lena ^{[1
]}

Blank, Imre ^{[1
]}

Stressler, Timo ^{[2
]}

Fischer, Lutz ^{[2
]}

机构：

[1] Nestle Prod Technol Ctr, D-78224 Singen Hohentwiel, Germany

[2] Univ Hohenheim, Dept Biotechnol & Enzyme Sci, Inst Food Sci & Biotechnol, Garbenstr 25, D-70599 Hohenheim, Germany

来源：

EUROPEAN FOOD RESEARCH AND TECHNOLOGY | 2017年 / 243卷 / 05期

关键词：

Wheat gluten hydrolysis; Savory hydrolysates; Enzyme membrane reactor; Antigenicity; Sensory; CELIAC-DISEASE; PEPTIDES; GLIADIN; ANTIBODIES; PROTEASES; PROTEINS;

D O I：

10.1007/s00217-016-2794-x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim of this study was to compare the sensory and antigenic properties of enzymatic wheat gluten hydrolysates produced with Flavourzyme and glutaminase in batch and continuous process, respectively. The hydrolysate samples were obtained by a standard batch process with microfiltration (16 A mu m) and ultrafiltration (10 kDa) and an optimized continuous enzyme membrane reactor (EMR) process with an ultrafiltration membrane (10 kDa). Two drying methods were applied: oven and freeze drying. Sensory evaluation showed that the EMR hydrolysates were significantly different and had an improved taste impact for the attributes "overall intensity," "salty," "umami" and "mushroom." The antigenic potential of the EMR hydrolysates was reduced (222 +/- 4 ppm gliadin) compared to batch microfiltered hydrolysate (9030 +/- 89 ppm) and batch ultrafiltered hydrolysate (843 +/- 49 ppm). The superior quality of wheat gluten hydrolysate from the EMR process compared to batch process was proven since sensory properties of wheat gluten hydrolysate were improved and the antigenic potential was reduced.

引用

页码：807 / 816

页数：10

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