Zadeike Daiva, Zvirdauskiene Renata, Basinskiene Loreta
Department of Food Science and Technology, Kaunas University of Technology, 44249 Kaunas, Lithuania.
Molecules. 2025 Jul 19;30(14):3036. doi: 10.3390/molecules30143036.
The broader application of gluten in both the food and non-food industries is limited by its lack of functional properties, such as solubility, foaming ability, and rheological characteristics. This study aimed to evaluate the physicochemical properties of proteins in various gluten products and to investigate the effects of enzymatic hydrolysis and ultrasound (US) treatment on wheat flour gluten yield, gliadin-glutenin complex structure, and gelation properties. The gelation properties of wheat gluten (GL)/pea protein (PP) treated with US and transglutaminase (TG) were studied. The results demonstrated that the ratio of low- to high-molecular-weight components in gliadins and glutenins significantly influenced the quality of commercial gluten products. A 90 min treatment of wheat flour with 24 TGU/100 g increased the yield of high-quality gluten by 32% while reducing the gliadin content by up to 6-fold. Additionally, a 30 min US treatment of 18-20% pure gluten suspensions yielded a sufficiently strong gel. The addition of PP isolate (80% protein) improved the texture of gluten gels, with the best results observed at a GL:PP ratio of 1:2. The application of TG increased the hardness, consistency, and viscosity of GL-PP gels by an average of 5.7 times while reducing stickiness. The combined TG and US treatments, along with the addition of PP, notably increased the levels of lysine, isoleucine, and tryptophan, thereby enhancing both the nutritional quality and amino acid balance of the final product.
面筋在食品和非食品行业的广泛应用受到其功能特性不足的限制，如溶解性、发泡能力和流变学特性。本研究旨在评估各种面筋产品中蛋白质的物理化学性质，并研究酶水解和超声（US）处理对小麦粉面筋产量、醇溶蛋白-谷蛋白复合物结构和凝胶化特性的影响。研究了经超声和转谷氨酰胺酶（TG）处理的小麦面筋（GL）/豌豆蛋白（PP）的凝胶化特性。结果表明，醇溶蛋白和谷蛋白中低分子量与高分子量组分的比例显著影响商业面筋产品的质量。用24 TGU/100 g处理小麦粉90分钟，可使优质面筋产量提高32%，同时醇溶蛋白含量降低多达6倍。此外，对18-20%的纯面筋悬浮液进行30分钟的超声处理可得到足够强的凝胶。添加PP分离物（蛋白质含量80%）改善了面筋凝胶的质地，在GL:PP比例为1:2时效果最佳。TG的应用使GL-PP凝胶的硬度、稠度和粘度平均提高了5.7倍，同时降低了粘性。TG和超声联合处理以及PP的添加显著提高了赖氨酸、异亮氨酸和色氨酸的含量，从而提高了最终产品的营养质量和氨基酸平衡。
