Production of wheat protein hydrolyzates by multistage hydrolysis with a proteinase and peptidase

Abstract

Wheat protein hydrolyzates are produced by hydrolyzing a wheat protein-containing starting material, preferably a wheat protein isolate having a protein content of 70 to 90%, with a proteinase such as a serine protease at a pH of 2 to 5, then with a proteinase at a pH of 8 to 10 and finally with a peptidase at a pH of 6 to 7. The hydrolysis steps are preferably at a temperature below the gelatinization temperature of carbohydrate present in the protein. Each hydrolysis may be carried out for 1 to 24 hours at a temperature of 40 to 70.degree. C. To reduce traces of unwanted color formers, an adsorbent such as silica gel, aluminum oxide or activated carbon may be present during the hydrolysis steps. Aqueous wheat protein hydrolyzate solutions are obtained and, if required, may be concentrated, for example using falling film evaporators. The hydrolyzates have an average molecular weight in the range of 100 to 30,000, preferably 2,000 to 5,000, and a solids content of around 5 to 50%. The hydrolyzates may be condensed with a fatty acid or a fatty acid chloride containing 6 to 22 carbons such as lauric acid or coconut oil fatty acid to produce light-colored, storage-stable derivatives.

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