Work

pH-shifting-assisted lactic acid bacteria fermentation of wheat gluten: An innovative strategy to enhance solubility, functionality, and safety

Year: 2026

Type: article

Abstract: Wheat gluten (WG) is an abundant but underutilized plant protein, with its application limited by poor solubility and allergenic potential. This study developed an integrated biorefinery approach combining pH-shifting pretreatment (acidic, pH 2→7; alkaline, pH 12→7) with fermentation using Pediococcus acidilactici XZ31 . Alkaline pretreatment proved most effective in dismantling the disulfide-bonded network and inducing a molten globule-like state, significantly enhancing protein solubility and surface hydrophobicity. This structural modification markedly improved substrate accessibility during fermentation, accelerating proteolysis kinetics (peak peptide accumulation at 8 h vs. 20 h in the control). Proteomic analysis revealed more extensive hydrolysis of proline-rich gliadins and glutenins in the alkaline-pretreated group. This hydrolysis yielded a greater diversity of bioactive peptides—including those with drug-delivery, ACE-inhibitory, and antihypertensive properties—and enhanced ACE inhibitory activity. Critically, it also achieved a superior reduction in immunogenic epitopes and IgE-binding activity. This work establishes a scalable, green processing strategy that enhances the functionality and safety of wheat gluten (WG), facilitating its valorization into high-value food ingredients. • Comparison of acidic vs. alkaline pH-shifting effects on wheat gluten's disulfide-bonded structure. • Alkaline pretreatment enhances gluten solubility and susceptibility to enzymatic hydrolysis. • Proteomics reveals bioactive peptide diversity and reduced immunogenic epitopes. • In vitro studies demonstrated enhanced ACE inhibitory activity and reduced IgE-binding activity.

Source: LWT

DOI: 10.1016/j.lwt.2026.119115