Sequential Ultrasound-Assisted Enzymatic Hydrolysis and Microwave Treatment of Gluten–Starch Complexes: Functionality, Volatile Profiles, In Vitro Immunoreactivity and Interactions

Short summary

A sequential process combining ultrasound-assisted enzymatic hydrolysis with microwave treatment of gluten-starch composites significantly enhanced antioxidant capacity (0.25 to 0.40 mM Trolox/g) and improved in vitro digestibility, releasing over 55 μmol/mg protein of ninhydrin-reactive amino groups.

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