wheat gluten hydrolysis
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Optimization of an enzymatic wheat gluten hydrolysis process in an enzyme membrane reactor using a design of experiment approach

2016 ◽  
Vol 242 (10) ◽  
pp. 1735-1746 ◽  
Author(s):  
Pieter Berends ◽  
Michael Merz ◽  
Bertolt Kranz ◽  
Thorn Thaler ◽  
Daniel Appel ◽  
...  
Keyword(s):  
Design Of Experiment ◽  
Membrane Reactor ◽  
Wheat Gluten ◽  
Enzyme Membrane Reactor ◽  
Hydrolysis Process ◽  
Wheat Gluten Hydrolysis

Starch facilitates enzymatic wheat gluten hydrolysis

LWT ◽  
2015 ◽  
Vol 61 (2) ◽  
pp. 557-563 ◽  
Author(s):  
N.A. Hardt ◽  
R.M. Boom ◽  
A.J. van der Goot
Keyword(s):  
Wheat Gluten ◽  
Wheat Gluten Hydrolysis

Extracellular peptidases from insect- and compost-associated microorganisms: screening and usage for wheat gluten hydrolysis

2015 ◽  
Vol 241 (2) ◽  
pp. 263-274 ◽  
Author(s):  
Timo Stressler ◽  
Thomas Eisele ◽  
Claudia Baur ◽  
Julia Wangler ◽  
Andreas Kuhn ◽  
...  
Keyword(s):  
Wheat Gluten ◽  
Extracellular Peptidases ◽  
Wheat Gluten Hydrolysis

scholarly journals Performance of enzymatic wheat gluten hydrolysis in batch and continuous processes using Flavourzyme

LWT ◽  
2014 ◽  
Vol 58 (2) ◽  
pp. 534-540 ◽  
Author(s):  
Pieter Berends ◽  
Daniel Appel ◽  
Thomas Eisele ◽  
Swen Rabe ◽  
Lutz Fischer
Keyword(s):  
Wheat Gluten ◽  
Continuous Processes ◽  
Wheat Gluten Hydrolysis

Factors impeding enzymatic wheat gluten hydrolysis at high solid concentrations

2014 ◽  
Vol 111 (7) ◽  
pp. 1304-1312 ◽  
Author(s):  
N.A. Hardt ◽  
A.E.M. Janssen ◽  
R.M. Boom ◽  
A.J. van der Goot
Keyword(s):  
Wheat Gluten ◽  
High Solid ◽  
Wheat Gluten Hydrolysis

HUMIN FORMATION DURING WHEAT GLUTEN HYDROLYSIS

1950 ◽  
Vol 28f (7) ◽  
pp. 234-237 ◽  
Author(s):  
C. V. Lusena
Keyword(s):  
Nitrogen Content ◽  
Wheat Gluten ◽  
Filtration Time ◽  
Protein Ratio ◽  
Acid Protein ◽  
Hydrolysis Of ◽  
Wheat Gluten Hydrolysis

The effect of different amounts of starch and crude fat on humin formation during the hydrolysis of gluten prepared from a commercial flour depended on the acid/protein ratio, high ratios giving less humin nitrogen and less humin weight. The nitrogen content of humin was almost independent of the acid/protein ratio but increased with decreasing humin formation. Filtration time increased markedly with increasing purity of the samples. The color of the hydrolyzates varied slightly with impurities and acid/protein ratios.

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