Vol 34(2018) N 4 p. 6-17; DOI 10.21519/0234-2758-2018-34-4-6-17
A.S. Asrarkulova*, N.V. Bulushova

Wheat Gluten and its Hydrolysates. Possible Directions of Practical Use (Review)

State Research Institute for Genetics and Selection of Industrial Microorganisms of National Research Center "Kurchatov Institute " (NRC "Kurchatov Institute " - GOSNIIGENETIKA), 117545, Moscow Russia

Received - 31.03.2018; Accepted - 12.04.2018


Wheat gluten is a group of water-insoluble proteins of wheat endosperm. As a co-product of the starch and bioethanol production, gluten is available in fairly large quantities. Therefore, the search for optimal ways of its industrial use is an important economic task. The food industry is a traditional area for gluten application. However, the study of its structural and functional properties made it possible to expand the field of the gluten use due to its various modifications, in particular, enzymatic hydrolysis. As compared to native gluten, the gluten hydrolysates have better foaming and emulsifying abilities, as well as higher water solubility. Biologically active properties of hydrolysates (antioxidant, hepatoprotective and angiotensin-converting enzyme inhibiting) were also shown. The search for and selection of proteolytic enzymes or their combinations, as well as optimization of the technological process will permit to obtain the hydrolysis products with the required characteristics, expand their use in industry and reduce the cost of the process for their production.

gluten, gliadins, glutenins, hydrolysates, proteases, proteolytic hydrolysis, celiac disease.