Enzymatic Hydrolysis of Various Proteins of Wheat in Heterogeneous Conditions

• Main Authors: Hasan Hasanov, Muyassar Zakirova, Akmal Boboev, Nodira Akbarova
• Format: Article
• Language: English
• Published: Bulgarian Academy of Sciences 2010-12-01
• Series: International Journal Bioautomation
• Subjects: Proteins; Wheat flour; Isolate; Hydrolysis; Proteinase; Heterogeneous system
• Online Access: http://www.clbme.bas.bg/bioautomation/2010/vol_14.3/files/14.3_04.pdf

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.