Production of WGHs and AFPHs using Protease Combinations at High and Ambient Pressure

Wheat gluten hydrolyzates (WGHs) and anchovy fine powder hydrolyzates (AFPHs) were produced at 300 MPa using combinations of Flavourzyme 500MG (F), Alcalase 2.4L (A), Marugoto E (M) and Protamex (P), and then were compared to those produced at ambient pressure concerning the contents of soluble solid (SS), soluble nitrogen and electrophoretic profiles. The contents of SS in the WGHs and AFPHs increased up to 87.2% according to the increase in enzyme number both at high and ambient pressure. Based on SS content, the optimum enzyme combinations for one-, two-, three- and four-enzyme hydrolysis were determined as F, FA, FAM and FAMP, respectively. Similar trends were found for the contents of total soluble nitrogen (TSN) and TCA-soluble nitrogen (TCASN). The contents of SS, TSN and TCASN in the hydrolyzates together with electrophoretic mobility maps indicates that the high-pressure treatment of this study accelerated protein hydrolysis compared to ambient-pressure treatment.

Authors:

• Namsoo Kim
• So-Hee Son
• Jin-Soo Maeng
• Yong-Jin Cho
• Chul-Jin Kim
• Chong-Tai Kim

Keywords:

• Production
• Wheat gluten hydrolyzates
• Anchovy fine powder hydrolyzates
• Protease combinations.

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