The Impact of Different Conditions on Protease Hydrolysis for Gliadin Degradation

Document Type : Original Article

Authors

1 Food Technology Dep, Food industries and Nutrition Institute, National Research Centre.

2 Department of food science, National Research Center, Giza, Egypt

3 Food Science Department, Faculty of Agriculture, Ain Shams University

4 Food Technology Department, National Research Center, Giza, Egypt.

Abstract

α-gliadin has been proven to be the cause of gliadin's toxicity for celiac patients because it is highly immunogenic. Therefore, the effect of Aspergillus niger protease on gliadin degradation under different conditions (concentration, pH, incubation time, and temperature) was carried out. A sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) test revealed the ability of fungal protease to degrade gliadin. According to the results, the optimal conditions to completely degrade α-, β-, γ-, and ω-gliadin were 0.3 g fungal enzyme/100 g wheat flour under pH 3 for 16 hours at 55 °C.

Keywords

Main Subjects

Egyptian Journal of Chemistry
Volume 65, Issue 132 - Serial Number 13
Special Issue: Chemistry and Global Challenges (Part B)
December 2022
Pages 165-169

Files

History

  • Receive Date: 24 January 2022
  • Revise Date: 03 April 2022
  • Accept Date: 03 April 2022

Share

How to cite

Statistics