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Production of bioactive peptides from wheat gluten by Biarum carduchcorum extract and the biological and functional capacity were investigated in the present study. Results showed that Biarum carduchcorum have the highest protease activity in (5, 45) pH and temperature, respectively. All fractions obtained (F1:˂3, F2: 3-30, F3: 30-100, F4> 100 kDa) exhibited antioxidant activity, However F1 registered the highest DPPH scavenging activity (65.85±2.64 µmol TE/g) and reducing power ABTS (295.81±2.05 µmol TE/g) and F4 have the lowest antioxidant activity. The highest ACE-inhibitory activity was F2 (86.3%) and F3 (76.3%). F1 Fractions showed an appropriate inhibitory effect on tested bacteria while total extract of F4 had no inhibitory activity against pathogens. Functional properties suggested that the solubility of hydrolysates in all samples decreased in acidic pH but as molecular weight of hydrolysates fractions increased, solubility of hydrolysate in pH (4, 7) increased significantly. Emulsifying activity index decreased and foaming and emulsion stability index increased. It seems that hydrolysates of gluten, by-product of starch industry, have a good potential biotechnological alternative for the industry.

Keywords: Biarum carduchcorum, Hydrolysate, Gluten, Biological properties, Functional properties

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