Estudo da utilização das enzimas papaína e bromelina para hidrólise proteica em farinha de trigo

Abstract

Gluten is the name given to the set of hundreds of storage proteins found in the endosperm of cereal seeds such as wheat, rye and barley. It is a protein that is difficult to digest compared to proteins in other grains, and its presence in the digestive tract can inflame the intestinal mucosa. The hydrolysis of gluten in wheat flour can be applied in baking to obtain greater extensibility and elasticity of the dough, maintaining its nutritional value. Gluten-free foods available on the market, in their majority, have a higher cost, and are made with low nutritional value flours, containing less protein, fiber, vitamins and iron. Papain and bromelain are protease enzymes of vegetable origin. Papain obtained from latex of papaya fruits and bromelain extracted from pineapple fruit act in the hydrolysis of wheat flour proteins (gluten), modifying the protein network by breaking down of gluten peptide bonds. The action of these enzymes depends on the concentration and reaction time in the medium, with temperature and pH favorable to each enzymatic action and the final product can be used in food manufacturing processes. The results were obtained according to the consulted literature, with simple quantification methods, aiming to reduce the final amount of gluten. The bromelain enzyme proved to be faster in the hydrolysis time and easier to control in its inactivation, compared to papain, a more controlled and linear hydrolysis was obtained.