Emmer starch isolation by alkaline protease digestion of wet-milled seeds Еffect of enzymatic treatment on the protein content of emmer starch
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Abstract
In today's dynamic world, it is necessary to explore morealternative options for starch isolation and develop technologies to obtain better quality products. The presence of impurities in the composition of starch is an indicator that affects its properties. Starch was isolated from whole emmer seeds. The present study aims to compare the protein content of isolated emmer starch obtained by a standard alkaline method and a combined alkaline with an enzymatic method. The conducted method for the isolation of starch from emmer was with a duration of the alkaline treatment of 24 and 48 h. The results were compared with the results obtained from the combination of alkaline (24 h) and enzyme (with an amount of enzyme 0.05-2.2% for 1-8 h) treatment. The results showed that the long alkaline treatment could be replaced by a shorter one with 0.05% enzyme for 1 h. The lowest values of protein in the composition of starch were reported after treatment with 1.1% multienzyme preparation for 8 h.
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References
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Chi C., Shi M., Zhao Y., Chen B., He Y., Wang M. Dietary compounds slow starch enzymatic digestion: A review. Food Chemistry, 2022, 9(9): 1004966. https://doi.org/10.3389/fnut.2022.1004966
Colussi R., Pinto V.Z., Halal S.L.M.E., Vanier N.L., Villanova F.A., Silva R.Me, Zavareze Ed.R., Dias A.R.G. Structural, morphological, and physicochemical properties of acetylated high-, medium-, and low-amylose rice starches. Carbohydrate Polymers, 2014, 103(3): 405-413. https://doi.org/10.1016/j.carbpol.2013.12.070
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Fan Y., Picchioni F. Modification of starch: A review on the application of “green” solvents and controlled functionalization. Carbohydrate Polymers, 2020, 241(8): 116350. https://doi.org/10.1016/j.carbpol.2020.116350
Geisslitz S., Friedrich C., Longin H., Scherf K.A., Koehler P. Comparative study on gluten protein composition of ancient (einkorn, emmer and spelt) and modern wheat species (durum and common wheat). Foods, 2019, 8(9): 409. https://doi.org/10.3390/foods8090409
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Góral T., Ochodzki P. Fusarium head blight resistance and mycotoxin profiles of four Triticum species genotypes. Phytopathologia Mediterranea, 2017, 56(1): 17-186. https://doi.org/10.14601/Phytopathol_Mediterr-20288
Kaverzneva E.D. A standard method for determining proteolytic activity for complex protease preparations. Applied Biochemistry and Microbiology, 1971, 7(2): 225-228.
Kulathunga J., Simsek S. Pasting properties, baking quality, and starch digestibility of einkorn, emmer, spelt, and hard red spring wheat. Cereal Chemistry, 2023, 100(3): 685-695. https://doi.org/10.1002/cche.10644
Lacko-Bartosova M., Konvalina P., Lacko-Bartošová L., Štěrba Z. Quality evaluation of emmer wheat genotypes based on rheological and Mixolab parameters. Czech Journal of Food Sciences, 2019, 37(3): 192-198. https://doi.org/10.17221/101/2018-CJFS
Li Y., Shoemaker C.F., Shen X., Ma J., Ibáñez-Carranza A.M., Zhong F. The isolation of rice starch with food grade proteases combined with other treatments. Food Science and Technology International, 2008, 14(3): 215-224. https://doi.org/10.1177/1082013208092824
Lu X., Ma R., Zhan J., Wang F., Tian Y. The role of protein and its hydrolysates in regulating the digestive properties of starch: A review, Trends in Food Science & Technology, 2022, 125(7): 54-65. https://doi.org/10.1016/j.tifs.2022.04.027
Lumdubwong, N., Seib P.A. Rice starch isolation by alkaline protease digestion of wet-milled rice flour. Journal of Cereal Science, 2000, 31(1): 63-74. https://doi.org/10.1006/jcrs.1999.0279
Mohamed I.O. Effects of processing and additives on starch physicochemical and digestibility properties. Carbohydrate Polymer Technologies and Applications, 2021, 2(12): 100039. https://doi.org/10.1016/j.carpta.2021.100039
Petkova Z., Stoyanova M., Stankov, S., Fidan H., Dzhivoderova, M., Pahopoulou, A., Merdzhanov, P., Koleva, A., Ercişli, S., Stoyanova, A. Comparison of some bioactive components of emmer wheat [Triticum dicoccum (Schrank) Schübler] cultivars from two different origins grown under the same conditions. Food and Health, 2019, 5(3): 160-167. https://doi.org/10.3153/FH19017
Robinson P. Enzymes: principles and biotechnological applications. Essays Biochemistry, 2015, 59: 1-41. https://doi.org/10.1042/bse0590001
Rodrigues A., Emeje M. Recent applications of starch derivatives in nanodrug delivery. Carbohydrate Polymers, 2012, 87(2): 987-994. https://doi.org/10.1016/j.carbpol.2011.09.044
Şerban L.R., Păucean A., Man S.M., Chiş M.S., Mureşan V. Ancient wheat species: biochemical profile and impact on sourdough bread characteristics - A review. Processes, 2021, 9(11): 2008. https://doi.org/10.3390/pr9112008
Shang J., Zhao B., Liu C., Li L., Hong J., Liu M., Zhang X., Lei Y., Zheng X. Impact of wheat starch granule size on viscoelastic behaviors of noodle dough sheet and the underlying mechanism. Food Hydrocolloids, 2023, 134(1): 108111. https://doi.org/10.1016/j.foodhyd.2022.108111
Suchowilska E., Wiwart M., Kandler W., Krska R. A comparison of macro- and microelement concentrations in the whole grain of four Triticum species. Plant, Soil and Environment, 2012, 58(3): 141-147. https://doi.org/10.17221/688/2011-PSE
Wang S., Chao C., Cai J., Niu B., Copeland L., Wang S. Starch-lipid and starch-lipid-protein complexes: A comprehensive review. Comprehensive Reviews in Food Science and Food safety, 2020, 19(3): 1056-1079. https://doi.org/10.1111/1541-4337.12550
Weide А. On the identification of domesticated emmer wheat, Triticum turgidum subsp. dicoccum (Poaceae), in the aceramic neolithic of the fertile crescent. Archäologische Informationen, 2015, 38(7): 381-424. https://doi.org/10.11588/ai.2015.1.26205
Yang C., Zhong F., Douglas H.G., Li Y. Study on starch-protein interactions and their effects on physicochemical and digestible properties of the blends. Food Chemistry, 2019, 280(6): 51-58. https://doi.org/10.1016/j.foodchem.2018.12.028
Zaharieva M., Ayana N.G., Al Hakimi A., Misra S.C., Monneveux P. Cultivated emmer wheat (Triticum dicoccon Schrank), an old crop with promising future: a review. Genetic Resources and Crop Evolution, 2010, 57(6): 937-962. https://doi.org/10.1007/s10722-010-9572-6
Zaparenko A., Didenko S., Holyk O., Goloventsov Y. Investigation of the technological properties of emmer flour. Food Science and Technology, 2020, 14(2): 111-119. https://doi.org/10.1021/acs.jafc.6b01547
Zhang B., Qiao D., Zhao S., Lin Q, Wang J., Xie F. Starch-based food matrices containing protein: Recent understanding of morphology, structure, and properties. Trends in Food Science & Technology, 2021, 114(8): 212-231. https://doi.org/10.1016/j.tifs.2021.05.033
Alcázar-Alay S.C., Meireles M.A.A. Physicochemical properties, modifications and applications of starches from different botanical sources. Food Science and Technology - Campinas, 2015, 35(2): 215-236. http://doi.org/10.1590/1678-457X.6749
AOAC. Official Method 976.06. Official Methods of Analysis of Association of Official Analytical Chemists, 15th edn/20th edn., Arlington, VA. 1990/2016.
Arzani A., Ashraf M. Cultivated ancient wheats (Triticum spp.): A potential source of health-beneficial food products: ancient wheats for healthy foods. Comprehensive Reviews in Food Science and Food Safety, 2017, 16(3): 477-488. https//doi.org/10.1111/1541-4337.12262
Békés F., Schoenlechner R., Tömösközi S. Ancient Wheats and Pseudocereals for Possible use in Cereal - Grain, Dietary Intolerances. In: Cereal Grains, 2nd Edition. Woodhead Publishing: Cambridge, 2017, pp. 353-389. Available at: https://doi.org/10.1016/B978-0-08-100719-8.00014-0
Belcar J., Sobczyk A., Sobolewska M., Stankowski S., Gorzelany J. Characteristics of technological properties of grain and flour from ancient varieties of wheat (einkorn, emmer and spelt). Food Technology, 2020, 24(2): 269-278. https://doi.org/10.2478/aucft-2020-0024
BeMiller J., Whistler R. Starch: Chemistry and Technology, Third Edition, Academic Press, 2009. eBook ISBN: 9780080926551, Print ISBN: 9780127462752. Available at: https://shop.elsevier.com/books/starch/bemiller/978-0-12-746275-2
Bencze S., Makádi M., Aranyos T.J., Földi M., Hertelendy P., Mikó P., Bosi S., Negri L., Drexler D. Re-Introduction of ancient wheat cultivars into organic agriculture - emmer and einkorn cultivation experiences under marginal conditions. Sustainability, 2020, 12(4): 1584. https://doi.org/10.3390/su12041584
Biradar S.S., Yashavanthakumar K.J., Navathe S., Reddy U.G., Baviskar V.S., Gopalareddy K., Lamani K., Desai Sh.A. Chapter 21. Dicoccum Wheat: Current Status and Future Perspectives. In: New Horizons in Wheat and Barley Research, First Edition, Springer, Singapore, 2022, ISBN: 978-981-16-4448-1. https://doi.org/10.1007/978-981-16-4449-8
Chi C., Shi M., Zhao Y., Chen B., He Y., Wang M. Dietary compounds slow starch enzymatic digestion: A review. Food Chemistry, 2022, 9(9): 1004966. https://doi.org/10.3389/fnut.2022.1004966
Colussi R., Pinto V.Z., Halal S.L.M.E., Vanier N.L., Villanova F.A., Silva R.Me, Zavareze Ed.R., Dias A.R.G. Structural, morphological, and physicochemical properties of acetylated high-, medium-, and low-amylose rice starches. Carbohydrate Polymers, 2014, 103(3): 405-413. https://doi.org/10.1016/j.carbpol.2013.12.070
Fadida-Myers A., Fuerst D., Tzuberi A., Yadav S., Nashef K., Roychowdhury R., Sansaloni C.P., Hübner S., Ben-David R. Emmer wheat eco-geographic and genomic congruence shapes phenotypic performance under mediterranean climate. Plants, 2022, 11(11): 1460. https://doi.org/10.3390/plants11111460
Fan Y., Picchioni F. Modification of starch: A review on the application of “green” solvents and controlled functionalization. Carbohydrate Polymers, 2020, 241(8): 116350. https://doi.org/10.1016/j.carbpol.2020.116350
Geisslitz S., Friedrich C., Longin H., Scherf K.A., Koehler P. Comparative study on gluten protein composition of ancient (einkorn, emmer and spelt) and modern wheat species (durum and common wheat). Foods, 2019, 8(9): 409. https://doi.org/10.3390/foods8090409
Giacintucci V., Guardeňo L., Puig A., Hernando I., Sacchetti G., Pittia P. Composition, protein contents, and microstructural characterisation of grains and flours of emmer wheats (Triticum turgidum ssp. dicoccum) of the Central Italy type. Czech Journal of Food Sciences, 2014, 32(2): 115-121. https://doi.org/10.1016/j.jcs.2018.08.012
Góral T., Ochodzki P. Fusarium head blight resistance and mycotoxin profiles of four Triticum species genotypes. Phytopathologia Mediterranea, 2017, 56(1): 17-186. https://doi.org/10.14601/Phytopathol_Mediterr-20288
Kaverzneva E.D. A standard method for determining proteolytic activity for complex protease preparations. Applied Biochemistry and Microbiology, 1971, 7(2): 225-228.
Kulathunga J., Simsek S. Pasting properties, baking quality, and starch digestibility of einkorn, emmer, spelt, and hard red spring wheat. Cereal Chemistry, 2023, 100(3): 685-695. https://doi.org/10.1002/cche.10644
Lacko-Bartosova M., Konvalina P., Lacko-Bartošová L., Štěrba Z. Quality evaluation of emmer wheat genotypes based on rheological and Mixolab parameters. Czech Journal of Food Sciences, 2019, 37(3): 192-198. https://doi.org/10.17221/101/2018-CJFS
Li Y., Shoemaker C.F., Shen X., Ma J., Ibáñez-Carranza A.M., Zhong F. The isolation of rice starch with food grade proteases combined with other treatments. Food Science and Technology International, 2008, 14(3): 215-224. https://doi.org/10.1177/1082013208092824
Lu X., Ma R., Zhan J., Wang F., Tian Y. The role of protein and its hydrolysates in regulating the digestive properties of starch: A review, Trends in Food Science & Technology, 2022, 125(7): 54-65. https://doi.org/10.1016/j.tifs.2022.04.027
Lumdubwong, N., Seib P.A. Rice starch isolation by alkaline protease digestion of wet-milled rice flour. Journal of Cereal Science, 2000, 31(1): 63-74. https://doi.org/10.1006/jcrs.1999.0279
Mohamed I.O. Effects of processing and additives on starch physicochemical and digestibility properties. Carbohydrate Polymer Technologies and Applications, 2021, 2(12): 100039. https://doi.org/10.1016/j.carpta.2021.100039
Petkova Z., Stoyanova M., Stankov, S., Fidan H., Dzhivoderova, M., Pahopoulou, A., Merdzhanov, P., Koleva, A., Ercişli, S., Stoyanova, A. Comparison of some bioactive components of emmer wheat [Triticum dicoccum (Schrank) Schübler] cultivars from two different origins grown under the same conditions. Food and Health, 2019, 5(3): 160-167. https://doi.org/10.3153/FH19017
Robinson P. Enzymes: principles and biotechnological applications. Essays Biochemistry, 2015, 59: 1-41. https://doi.org/10.1042/bse0590001
Rodrigues A., Emeje M. Recent applications of starch derivatives in nanodrug delivery. Carbohydrate Polymers, 2012, 87(2): 987-994. https://doi.org/10.1016/j.carbpol.2011.09.044
Şerban L.R., Păucean A., Man S.M., Chiş M.S., Mureşan V. Ancient wheat species: biochemical profile and impact on sourdough bread characteristics - A review. Processes, 2021, 9(11): 2008. https://doi.org/10.3390/pr9112008
Shang J., Zhao B., Liu C., Li L., Hong J., Liu M., Zhang X., Lei Y., Zheng X. Impact of wheat starch granule size on viscoelastic behaviors of noodle dough sheet and the underlying mechanism. Food Hydrocolloids, 2023, 134(1): 108111. https://doi.org/10.1016/j.foodhyd.2022.108111
Suchowilska E., Wiwart M., Kandler W., Krska R. A comparison of macro- and microelement concentrations in the whole grain of four Triticum species. Plant, Soil and Environment, 2012, 58(3): 141-147. https://doi.org/10.17221/688/2011-PSE
Wang S., Chao C., Cai J., Niu B., Copeland L., Wang S. Starch-lipid and starch-lipid-protein complexes: A comprehensive review. Comprehensive Reviews in Food Science and Food safety, 2020, 19(3): 1056-1079. https://doi.org/10.1111/1541-4337.12550
Weide А. On the identification of domesticated emmer wheat, Triticum turgidum subsp. dicoccum (Poaceae), in the aceramic neolithic of the fertile crescent. Archäologische Informationen, 2015, 38(7): 381-424. https://doi.org/10.11588/ai.2015.1.26205
Yang C., Zhong F., Douglas H.G., Li Y. Study on starch-protein interactions and their effects on physicochemical and digestible properties of the blends. Food Chemistry, 2019, 280(6): 51-58. https://doi.org/10.1016/j.foodchem.2018.12.028
Zaharieva M., Ayana N.G., Al Hakimi A., Misra S.C., Monneveux P. Cultivated emmer wheat (Triticum dicoccon Schrank), an old crop with promising future: a review. Genetic Resources and Crop Evolution, 2010, 57(6): 937-962. https://doi.org/10.1007/s10722-010-9572-6
Zaparenko A., Didenko S., Holyk O., Goloventsov Y. Investigation of the technological properties of emmer flour. Food Science and Technology, 2020, 14(2): 111-119. https://doi.org/10.1021/acs.jafc.6b01547
Zhang B., Qiao D., Zhao S., Lin Q, Wang J., Xie F. Starch-based food matrices containing protein: Recent understanding of morphology, structure, and properties. Trends in Food Science & Technology, 2021, 114(8): 212-231. https://doi.org/10.1016/j.tifs.2021.05.033
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How to Cite
DZHIVODEROVA-ZARCHEVA, Mina Minkova et al.
Emmer starch isolation by alkaline protease digestion of wet-milled seeds.
Food Science and Applied Biotechnology, [S.l.], v. 6, n. 2, p. 241-249, oct. 2023.
ISSN 2603-3380.
Available at: <https://www.ijfsab.com/index.php/fsab/article/view/268>. Date accessed: 21 mar. 2025.
doi: https://doi.org/10.30721/fsab2023.v6.i2.268.