• Korean Journal of Food Science and Technology
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• v.36 no.1
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• pp.152-157
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• 2004

Gluten was extracted from domestic wheat flour using UTH buffer (4 M urea in 0.1 M Tris-HCl, pH 8.6) and validated by SDS-PAGE analysis for production of wheat flour products with reduced gluten content.. Anti-gluten polyclonal antibody was made by administering extracted gluten fraction on animal model. Anti-gluten serum titer of extracted gluten fraction was evaluated by ELISA, and that of antibody titer according to administration period. Anti-gluten sera were used for ELISA and immunoblot analysis before and after hydrolysis of gluten fraction at optimal pH and temperature condition for each protease. Gluten fraction separated by SDS-PAGE showed several bands covering 75 to 10 kDa, in which anti-gluten sera were 25, 34, and 45 kDa. Enzyme hydrolysis of gluten fraction revealed protein band sizes to be lower than 15 kDa. Content of pretense from bovine pancreas (b.p. protease) for gluten hydrolysis was estimated as 1 mg in 10 mL gluten fraction extracted for 4 hr.

• Journal of Nutrition and Health
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• v.30 no.1
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• pp.40-47
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• 1997

Dietary peptides have recently received attention regarding their beneficial effects on nutrient metabolism since the caseinphosphoptides obtained from casein hydrolysate are generally believed to enhance the intestinal absorption of Ca. The two experiments were conducted to investigate the effects of various hydrolyzed fractions of gluten on Ca bioavailability. The gluten hydrolysate of dietary components was produced by enzymatic hydrolysis of gluten whereas gluten hydrolysate supernationt and its precipiate resulted from centrifugation. In experiment I, the rats were for 4 weeks fed the 4 kinds of diets containing same amount of nitrogen and calories and diffeing only in the forms of nitrogen sources. The diets were gluten (G), gluten hydrolysat(GH), gluten hydrolysate supernatant(GHS) and gluten hydrolysate precipitatie(GHP). Determination was made for the body weight gain, serum Ca concentration, Ca solubility in small intestinal contents, bone weight, length and stength, bone ash and Ca content, and Ca balance, respectively. No significant difference was noticed as regards growth, serum Ca, and bone dimension and Ca content among rat groups. More significant increase was observed with regard to Ca absorption and intestinal solubility in the rats receiving the GH or GHS diet which containe crude gluten peptides, than in those subjected to G or GHP diet. In experiment II, in vitro determination for Ca solubility was made to ascertain the mechanism responsible for the effects of gluten peptides on Ca absorption. The 10mM Ca in potassium phosphate buffer solution(pH 7.0) incubated for 3 hours at 37$^{\circ}C$ by the GHS fraction, was observed to be capable of increasing the Ca solubility at 5-25mg/ml concentration of gluten peptides. These observations suggest that the gluten peptides from gluten hydrolysate may enhance the Ca absorption efficiency by increasing the solubility of Ca in small intestine.

• The Korean Journal of Food And Nutrition
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• v.14 no.4
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• pp.317-321
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• 2001

Sweet dough bread is made by using sponge & dough method with the sweet dough formula which consists of wheat gluten and baking powder. The effect of wheat gluten and baking powder to the bread has been studied after the dough frozen, stored, thawed, fermented. and baked. The bread quality has been evaluated by measuring the product volute and also by the sensory evaluation after baking. When 4% of wheat gluten and 4% of baking powder were added into the dough. the bread has a larger volume than that of 2% wheat gluten and 2% baking powder in volume. However. wheat gluten shows better result than baking powder in terms of volume. In sensory evaluation, the bread has higher score when 2% of wheat gluten and 2% of baking powder were added into the dough than that of 4% wheat gluten and 4% baking powder. Consequently, breads show better result when 2% wheat gluten and 2% baking powder were added into the dough than that of 4% wheat gluten and 4% baking powder.

• Food Science and Biotechnology
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• v.15 no.5
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• pp.698-703
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• 2006

We investigated how the addition of polypeptides to instant fried noodle dough affects the dough properties, starch gelatinization, and textural properties of cup-type instant fried noodles. After comparing farinograph results of 100% wheat flour with 1% wheat flour substituted with gluten, there was a small difference in the mechanical dough properties. However, in the case of 1% wheat flour substituted with gluten peptides, the dough development time increased, dough stability decreased, and weakness increased. On the other hand, when gluten or gluten peptides were added, starch gelatinization did not change significantly. At the steaming stage, substitution with gluten peptides or soybean peptides markedly changed the molecular weight distributions of extractable polypeptides. Especially in the case of wheat flour substituted with 1% gluten peptides, the relative portion of low Mw extractable polypeptides (2.5-50 kDa) decreased more compared to a control. Also, the hardness and chewiness decreased in cooked cup-type instant fried noodles containing gluten peptides. This suggests that the addition of gluten peptides can reduce the rehydration time of cup-type instant fried noodles.

• Journal of the East Asian Society of Dietary Life
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• v.6 no.2
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• pp.213-219
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• 1996

Addition of reducing agents during extrusion markedly affected physical and chemical properties of wheat flour and gluten extrudates. Expansion at the die was increased for wheat flour and gluten extrudates. Organic materials containing sulfur were evaporated as a flavor from gluten at the die and total sulfur contents were decreased. Physical shape was different for gluten extrudates without reducing agents. It was difficult to form the long strand of gluten extrudate without cooling die. Hydroquinone accelerated cell breakdown and produced more irregular shape of extrudate. However, addition of cysteine decreased the cell breakdown and produced the long strand of gluten extrudates. Chemical reactions of reducing agents such as cysteine and hydroquinone were different for high content (＜80%) of wheat gluten. It was assumed that reducing agents donated hydrogen to inhibit the formation of disulfide crosslinking, decreased the dough strength and produced the broken cell and irregular shape of extrudates. Whereas, cysteine reacted as a binder as well as reducing agent and formed long strands. The evidence of reaction of reducing agents was shown from the fact that non-protein disulfide was increased and protein disulfide was slightly decreased from cysteine added gluten extrudate.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.86-86
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• 2017

Prolamins are the main seed storage proteins in cereals. Gluten proteins seem to be prolamins because their primary structure have the meaningful quantity of proline and glutamine amino acid residues. Gluten proteins are found in crops such as wheat (Triticum aestivum), barley (Hordeum vulgare), and rye (Secale cereale) which are major food crops in the Triticeae tribe. Glutenin and gliadin, hordein, and secalin are typical gluten proteins found in wheat, barley, and rye, respectively. Gluten affect grain quality so that many researches, such as isolation or characterization of their genes, have been carried out. To improve the quality of grains in the Triticeae tribe, it is necessary to understand the relationship within their gluten proteins and their evolutionary changes. The sequences of nucleotides and amino acids of gluten protein including glutenins, gliadins, hordeins, and secalins were retrieved from NCBI (https://www.ncbi.nlm.nih.gov/) and Uniprot (http://www.uniprot.org/). The sequence analysis and the phylogenetic analysis of gluten proteins were performed with various website tools. The results demonstrated that gluten proteins were grouped with their homology and were mostly corresponded with the previous reports. However, some genes were moved, duplicated, or disappeared as evolutionary process. The obtained data will encourage the breeding programs of wheat, barley, rye, and other crops in the Triticeae tribe.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.54 no.4
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• pp.543-551
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• 2021

Changes in gluten surface hydrophobicity, which play an important role in the functional characteristics of protein, were measured according to various protein concentrations, pH levels, electrolytes concentrations, and alginate molecular weights using 8-anilino-1-naphthalene sulfonic acid (ANS) as a fluorescent probe. Gluten surface hydrophobicity decreased as gluten concentration increased, reaching a maximum pH of 7.0. The effects of alginate molecular weights and alginate concentration on the surface hydrophobicity, emulsifying activity index (EAI), and emulsion stability index (ESI) of gluten-sodium alginate dispersion (GAD) were measured. Gluten surface hydrophobicity rapidly increased the asl NaCl concentration of gluten solution up to 300 mM and showed no significant increase above 300 mM. However, gluten surface hydrophobicity notably decreased until the concentration of CaCl₂ and MgCl₂ reached 30 mM, indicating no significant variations above 30 mM. GAD surface hydrophobicity increased as the concentration and molecular weight of sodium alginate increased, however, gluten concentration increased as the GAD surface hydrophobicity decreased. The EAI and ESI of GAD increased as both molecular weight and concentration of sodium alginate increased.

• The Korean Journal of Food And Nutrition
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• v.30 no.2
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• pp.336-344
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• 2017

The physical characteristics of gluten-free rice bread, commercial rice as well as wheat bread marketed in Korea were delineated, a sensory descriptive analysis performed, and a consumer acceptability study conducted. Both the specific gravity and color of gluten-free rice bread were higher than those of commercial rice and wheat bread. The sensory descriptive analysis revealed that the adhesiveness, fracturability, fermentation odor, and the powdery mouthfeel of gluten-free rice bread were higher than those of commercial rice and wheat bread. In contrast, the sweet odor, sweetness, egg taste, butter taste, and milk taste of gluten-free rice bread were lower than those of commercial rice and wheat bread. The consumer acceptability results revealed differences regarding odor, appearance, taste, texture, and overall acceptance between a blind test and an informed test of gluten-free rice bread, commercial rice, and wheat bread. The consumer acceptability findings were associated with those of the sensory descriptive analysis. In overall, the results indicated that the quality of gluten-free rice bread can be improved by controlling the decrease of adhesiveness, fracturability, and powdery mouthfeel.

• Korean Journal of Food Science and Technology
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• v.5 no.1
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• pp.1-5
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• 1973

Dry vital wheat gluten was prepared by atmospheric hot air drying of wet gluten blended with salt and acid. Products of good quality were obtained over a wide range of conditions, as shown by dough expansion, nitrogen solubility, rehydration test, and easinass of smashing and drying after blending. Gluten of good quality was produced by atmospheric hot air drying at $60^{\circ}C$, after blending wet gluten with salt in the range of 5 to 10% and acid, preferably, hydrochloric, at 0.12%.

• The Korean Journal of Food And Nutrition
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• v.28 no.6
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• pp.1011-1018
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• 2015

The effects of mixing speed (3, 6 and 10 speed) and time (2, 5 and 10 min) on the dynamic viscoelasticity of dough and the baking properties of gluten-free rice bread were investigated. The specific gravity of the dough was not affected by the mixing speed and time before and after fermentation. The elasticity (G') and viscosity (G") of the dough increased and the tan ${\delta}$ (G"/G') decreased with higher mixing speeds and longer mixing times. The specific volume of the gluten-free rice bread was affected by the mixing time in response surface methodology (RSM). The hardness of the gluten-free rice bread showed a decreasing trend as the specific volume for the gluten-free rice bread increased. The appearance of the gluten-free rice bread was symmetrical at high mixing speeds and long mixing times. Overall results indicated that the quality of gluten-free rice bread could be improved by controlling the mixing speeds and mixing times for the dough.