The Impact of Different Conditions on Protease Hydrolysis for Gliadin Degradation | ||
| Egyptian Journal of Chemistry | ||
| Volume 65, Issue 132, December 2022, Pages 165-169 PDF (331.17 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ejchem.2022.118163.5324 | ||
| Authors | ||
| Sayed Mostafa* 1; Siham M.M. Faheid2; Ibrahim Rizk3; Gamal H. Ragab4; Yasser Kishk3 | ||
| 1Food Technology Dep, Food industries and Nutrition Institute, National Research Centre. | ||
| 2Department of food science, National Research Center, Giza, Egypt | ||
| 3Food Science Department, Faculty of Agriculture, Ain Shams University | ||
| 4Food 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 | ||
| Wheat gluten; Gliadin degradation; Aspergillus niger; protease; SDS-PAGE | ||
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