Optimization of Enzymatic Hydrolysis by Protease Produced from 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 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 protein, at a hydrolysis time of 2 h for 1000 U/mL at pH 8.