Wheat gluten hydrolysate

Amino acids are not only the building blocks of proteins but also occur in the free form. Amino acids commonly found in proteins have the L-conflguration. Of these amino acids (Table 1), Asn was first discovered in asparagus in 1806, and Thr, the most recently discovered, was Isolated from the hydrolysates of fibrin in 1935. Most of them were Isolated from hydrolysates of various proteins. Glu, first obtained from wheat gluten hydrolysate in 1886, was found to be the most important taste component in sea tangle by Ikeda in 1908. Later, industrial production of MSG was undertaken to utilize it as a seasoner. 

Schlichtherle-Cerny, H., Amado, R., Affolter, M. LC-tasting of an add-deamidated wheat gluten hydrolysate with umami flavour. In Flavour research at the dawn of the twenty-first century, Le Quere, J.L., Etievant, P.X. (Eds.), Intercept, London, 2003, 301-304. 

Preparation of Deamidated Wheat Gluten Hydrolysate (DWGH). 30 ml of... 

The deamidation reaction resulted in the release of ammonia fixim the residues of glutamine and asparagine in the wheat gluten hydrolysate. The ammonia released during... 

It was observed that the reacted mixture of WGH-G contained large amounts of dark colored products while the mixture fi om the reaction of DWGH with glucose contained only very small amounts of colored products. Investigation of this phenomena and the formation of volatile confounds fi om the WGH-G and DWGH-G systems demonstrated that the deamidation reaction of wheat gluten hydrolysates would increase the formation of aroma confounds and decrease the formation of brown color. 

Sato, K., Egashira, Y., Ono, S., Mochizuki, S., Shimmura, Y., Suzuki, Y., Nagata, M., Hashimoto, K., Kiyono, T., Park, E.Y., 2013. Identification of ahepatopiotective peptide in wheat gluten hydrolysate against D-galactosamine-induced acute hepatitis in rats. Journal of Agricultural and Food Chemistry 61, 6304—6310. 

The objective of the present study was to evaluate HILIC-ESI-MS for the analysis and characterization of small, polar compounds in a taste-active fraction of an acid-deamidated wheat gluten hydrolysate. 

Figure 6 Hydrophilic interaction liquid chromatography (HILIC) separation of the taste-active subfraction FI of an acid-deamidated wheat gluten hydrolysate that was not retained by reversed-phase high-performance liquid chromatography (RP-HPLC). Fru-Val, A -(l-deoxy-D-fructos-l-yl)-valine Fru-Glu, A -(l-deoxy-D-fructos-l-yl)-glutamic acid (cf. Fig. 7).

Table 1 Identified Glycoconjugates (Amadori Compounds) in a Taste-Active Fraction of Wheat Gluten Hydrolysate...

Figure 7 Structures of Amadori compounds identified in wheat gluten hydrolysate.

Ajinomoto (Japan) initiates commercial production of sodium glutamate from wheat gluten and soybean hydrolysates. 

Drago, S.R., Gonzalez, R.J. 2001. Foaming properties of enzymatically hydrolysed wheat gluten. Innov Food Sci Emerg Technol 1 269-273. 

Kong, X., Zhou, H., Qian, H. 2007. Enzymatic hydrolysis of wheat gluten by proteases and properties of the resulting hydrolysates. Food Chem 102 759-763. 

Wang, J., Zhao, M., Zhao, Q., Bao, Y., Jiang, Y. 2007. Characterization of hydrolysates derived from enzymatic hydrolysis of wheat gluten. J Food Sci 72 103-107. 

It is interesting to see that proteins with high Q-values above 1400 as e.g. soybean protein, casein wheat gluten, potato protein, Zein are the "parents" of bitter peptides, whereas no bitter peptides have been isolated from hydrolysates prepared from collagen or gelatin, proteins with Q-values below 1300. 

Schlichtherle-Cemy, H. and Amado, R. 2002. Analysis of taste-active compounds in an enzymatic hydrolysate of deamidated wheat gluten. J. Agric. Food Chem. 50, 1515—1522. 

Gluadin AGP Partial wheat protein hydrolysate (Hydrolysed Wheat Protein and Hydrolysed Wheat Gluten) min. 94 Active ingredient, care and protective additive. Emulsions and surfactant preparations... 

Gluadin W 20 and Gluadin W 40 Wheat protein hydrolysate and hydrolysed wheat gluten min. 20 min. 40 Care additive, active ingredient. Surfactant preparations, hair care products and emulsions... 

Synonyms Protein hydrolysates, wheat gluten, isostearoyl-, prod, with 2-amino-2-methylpropanol Protein hydrolysates, wheat, isostearoyl-, compds. with 2-amino-2-methy-1-propanol... 

Wheat gluten protein hydrolysates. See Hydrolyzed wheat gluten Wheat husk oil. See Wheat (Triticum vulgare) germ oil... 

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