Physicochemical properties of wheat gluten proteins modified by protease from Sierra (Scomberomorus sierra) fish

Francisco Cabrera-Chávez, Josafat Marina Ezquerra-Brauer, Ronaldo Herrera-Urbina, Cristina M. Rosell, Ofelia Rouzaud-Sández*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

11 Scopus citations


The effect of semi-purified trypsin on the physicochemical properties of durum and bread wheat flour and gluten protein fractions was evaluated. Trypsin was partially isolated from sierra (Scomberomorus sierra) guts extracts by affinity chromatography. Treatment with enzyme caused hydrolysis of 1.16-1.40% in both durum and bread wheat gluten and gluten fractions. The effect of hydrolysis on the isoelectric point was more evident in durum that bread wheat gluten. Addition of the trypsin-like enzyme at three different concentrations induced a decrease in the gluten index. The dough consistency fell after 1.5 h of incubation. It was possible to modify wheat flour proteins by varying S. sierra trypsin-like enzyme concentration and incubation time, depending on the wheat species.

Original languageEnglish
Pages (from-to)1187-1198
Number of pages12
JournalInternational Journal of Food Properties
Issue number6
StatePublished - Nov 2010

Bibliographical note

Funding Information:
This work was supported by Mexican Council of Science and Technology (CONACyT), by Grant P43056-Z given to author Ofelia Rouzaud Sández. The authors wish to thank the Spanish Scientific Research Council (CSIC) for facilities given to Francisco Cabrera Chávez.


  • Dough
  • Gluten
  • Hydrolysis
  • Wheat


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