Effects of natural protease inhibitors on high protease activity flours |
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| Institution: | 1. National Food Reference Laboratory, Ministry of Food, Agriculture and Livestock, Fatih Sultan Mehmet St., N: 70, 06170, Yenimalle, Ankara, Turkey;2. Hacettepe University, Food Engineering Department, 06800, Beytepe, Ankara, Turkey;1. Department of Pathology and Molecular Medicine, Michael G. DeGroote School of Medicine, McMaster University, Hamilton, ON, Canada;2. Department of Medicine, Michael G. DeGroote School of Medicine, McMaster University, Hamilton, ON, Canada;3. McMaster Centre for Transfusion Research, Michael G. DeGroote School of Medicine, McMaster University, Hamilton, ON, Canada;4. Canadian Blood Services, Hamilton, ON, Canada;1. State Key Laboratory of Metastable Material Science and Technology, College of Material Science and Engineering, Yanshan University, Qinhuangdao 066004, Hebei, China;2. College of Science, Yanshan University, Qinhuangdao 066004, Hebei, China;3. China First Heavy Industries, Qiqihar 161042, Heilongjiang, China;1. Division of Materials Science and Engineering, Hanyang University, 222 Wangsimni-ro, Seongdong-gu, Seoul 04763, South Korea;2. School of Materials Science and Engineering, Changwon National University, 20 Changwondaehak-ro, Changwon, Gyeongnam 51140, South Korea;3. Advanced Process and Materials R&D Group, Korea Institute of Industrial Technology (KITECH), 156 Gaetbeol-ro, Yeonsu-gu, Incheon 21999, South Korea |
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| Abstract: | Wheat grain damaged by wheat bug (Eurygaster spp.) contains the bug salivary secretion which hydrolyses the gluten needed for the dough quality of breadmaking due to its proteolytic activity. Since the protease inhibitors are widespread throughout the plant kingdom, the possibility of using some plants, especially food and feed legumes to decrease the proteolytic activity of flours milled from bug damaged wheats was investigated. The proteolytic activity was considerably inhibited by pefabloc-SC and EDTA-Na2, suggesting that bug protease(s) included serine and metallo proteases. Extracts from cones of hops, seeds of grass pea, red kidney bean and sunflower caused reduction in the activity of bug protease(s). Effects of hop extract on electrophoretic, rheological properties of high protease activity flours milled from different bread wheat cultivars damaged by the bug were also studied. The dough development time and stability values of high protease activity flours increased considerably with hop extract at the lowest addition level (10:1, flour to hop extract ratio). The doughs supplemented with the hop extract had higher maximum resistance and lower extensibility values as compared to their controls. These results suggested that hop extract had improving effects on high protease activity flours due to the bug damage. |
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| Keywords: | Wheat bug Proteolytic activity Plant inhibitors |
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