• 한국식품과학회지
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• 제36권1호
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• pp.152-157
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• 2004

효소에 의한 단백질 분해로 우리 밀의 저 알레르겐화를 시도하기 위한 기초 연구로서 금강밀에서 gluten fraction을 추출하여 동물 실험을 통하여 경구 섭취된 gluten에 대한 항체 생성을 유도하였다. Gluten fraction은 UTH buffer로 추출하여 10-50kDa 사이의 분자량에서 여러 밴드가 확인된 분획을 얻었으며 약 25 kDa, 34 kDa 그리고 45 kDa 부근의 밴드가 주요하게 나타났다. 그리고, 경구 투여로 유도된 gluten에 대한 항체는 ELISA와 western blot의 항원-항체 반응을 실시하여 anti-gluten lgG, IgE를 확인하였다. 또한 경구 투여의 투여 시간 경과에 따라 항체가는 상승하였다. 추출된 gluten fraction은 bromelain, papain, ficin 그리고 b.p. protease 각 효소의 최적 pH와 온도에서 가수 분해하여 gluten fraction의 알레르겐 저감화를 시도하였다. 효소 분해 후 gluten fraction의 저분자화 정도는 anti-gluten 하체에 대한 ELISA를 실시하여 검토하였다. 그 결과 bromelain, papain, ficin의 경우보다 b.p. protease을 처리한 경우가 ELISA value를 크게 저하시켰다. 이것은 gluten fraction이 b.p protease 효소 가수분해에 의해 생성된 항체가 인식하는 amino acid 서열 (epitope)이 분해되었음을 나타낸 것이다. 마지막으로 b.p. protease의 분해능력을 1mg, 2mg, 3mg/10mL로 첨가량을 달리하여 검토한 결과 첨가량에 따른 변화는 거의 나타나지 않았다. 따라서 금강밀의 gluten fraction 10mL에 b.p protease 1mg으로 4시간 처리하여 단백질을 분해하여 우리밀의 항원성 저하 가능성이 탐색되었다.

• Journal of Nutrition and Health
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• 제30권1호
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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.

• 한국식품영양학회지
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• 제14권4호
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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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• 제15권5호
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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.

• 동아시아식생활학회지
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• 제6권2호
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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.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2017년도 9th Asian Crop Science Association conference
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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.

• 한국수산과학회지
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• 제54권4호
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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.

• 한국식품영양학회지
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• 제30권2호
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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.

• 한국식품과학회지
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• 제5권1호
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• pp.1-5
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• 1973

Wet gluten 에 salt 및 소량의 산(酸)을 가하여 상압하(常壓下)에서 $6^{\circ}C$로 열풍건조하여 vital gluten 을 제조하였다. 이때 salt 및 산(酸)은 gluten의 점착성을 저하시켜 표면적을 크게하고 열내성(熱耐性)이 생기게 하여 건조를 쉽게 하였다. 1) Salt 농도는 높을수록 glulen의 건조가 용이하나, quality 는 저하되었다 salt 는 $5{\sim}10%$가 좋을 것같다. 2) Salt 외에 HCI을 0.12%첨가한 결과 건조 시간은 거의 반으로 단축되었고, glulen의 질(質)은 저하되지 않았다. 3) 산(酸)은 hydrochloric, acetic, phosphoric, lactic acid 중(中)에서 hydrochloric acid 건조 시간을 가장 적게 하였으며 질(質)은 별 차이 없으므로 hydrochloric acid 첨가가 가장 좋았다.

• 한국식품영양학회지
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• 제28권6호
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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.