Flour Treatments Affect Gluten Protein Extractability, Secondary Structure, and Antibody Reactivity.

Autor: Mattioni B; Department of Biological and Agricultural Engineering, Kansas State University, Manhattan, KS 66506, USA., Tilley M; USDA, United State Department of Agriculture, Agricultural Research Service Center for Grain and Animal Health Research, 1515 College Avenue, Manhattan, KS 66502, USA., Scheuer PM; Federal Institute of Santa Catarina, IF-SC, Rua 14 de Julho, 150, Coqueiros, Florianopolis 88075-010, SC, Brazil., Paulino N; MEDICAL LEX Information Management and Educational Courses S.A. Vitor Lima 260 Sala 908, Ed. Madson Center Trindade, Florianopolis 88040-400, SC, Brazil., Yucel U; Department of Food, Nutrition, Dietetics and Health, Kansas State University, Manhattan, KS 66506, USA., Wang D; Department of Biological and Agricultural Engineering, Kansas State University, Manhattan, KS 66506, USA., de Francisco A; Laboratory of Cereals, Food Science and Technology Department, Federal University of Santa Catarina, Av. Admar Gonzaga, 1346, Itacorubi, Florianopolis 88034-001, SC, Brazil.
Jazyk: angličtina
Zdroj: Foods (Basel, Switzerland) [Foods] 2024 Oct 02; Vol. 13 (19). Date of Electronic Publication: 2024 Oct 02.
DOI: 10.3390/foods13193145
Abstrakt: Commercial Brazilian wheat flour was subjected to extrusion, oven, and microwave treatments. The solubility, monomeric and polymeric proteins, and the glutenin and gliadin profiles of the gluten were analyzed. In addition, in vitro digestibility and response against potential celiac disease immune-stimulatory epitopes were investigated. All treatments resulted in low solubility of the polymeric and monomeric proteins. The amounts of insoluble proteins increased from 5.6% in control flour to approximately 10% for all (treatments), whereas soluble proteins decreased from 6.5% to less than 0.5% post treatment. In addition, the treatments affected glutenin and gliadin profiles. The amount of α/β-gliadin extracted decreased after all treatments, while that of γ-gliadin was unaffected. Finally, the potential celiac disease immune stimulatory epitopes decreased in oven and microwave treatment using the G12 ELISA, but no change was observed using the R5 antibody. However, the alteration of the gluten structure and complexity was not sufficient to render a product safe for consumption for individuals with celiac disease; the number of potential celiac disease immune-stimulatory epitopes remained high.
Databáze: MEDLINE