Optimization of Enzymatic Hydrolysis by Protease Produced from Bacillus subtilis MTCC 2423 to Improve the Functional Properties of Wheat Gluten Hydrolysates

Optimization of Enzymatic Hydrolysis by Protease Produced from Bacillus subtilis MTCC 2423 to Improve the Functional Properties of Wheat Gluten Hydrolysates

This study is aimed at investigating the reutilizing of gluten protein from the wheat processing industry by Bacillus subtilis MTCC 2423 protease to obtain gluten hydrolysates with high added value. Gluten protein hydrolysis using protease achieved a 34.07% degree of hydrolysis with 5% gluten protei...

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Bibliographic Details
Main Authors:	Hari Prasath Rajendhran, Vinoth Kumar Vaidyanathan, Swethaa Venkatraman, Pothiyappan Karthik
Format:	Article
Language:	English
Published:	Wiley 2024-01-01
Series:	International Journal of Food Science
Online Access:	http://dx.doi.org/10.1155/2024/5053510
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