A comparative study of different bio-processing methods for reduction in wheat flour allergens.

Susanna, S. and Prabhasankar, P. (2011) A comparative study of different bio-processing methods for reduction in wheat flour allergens. European Food Research and Technology, 233. pp. 999-1006. ISSN 00217-010

PDF European Food Research and Technology, 2011, Volume 233, Number 6, Pages 999-1006.pdf - Published Version Restricted to Registered users only Download (479kB) | Request a copy

Abstract

Gliadin and glutenins comprising the prolamins of gluten present in wheat flour are well recognized for allergic properties. There are four kinds of symptoms of adverse reactions to wheat flour: celiac disease, Baker’s asthma, atopic dermatitis and food-dependent-exerciseinduced anaphylaxis. Studies have shown that wheat flour becomes hypoallergenic by hydrolyzing peptide bonds near the essential proline residues of the epitope structure. Present study was framed with the main objective to develop modified gluten flours by various bio-processing methods and to study their rheological, biochemical and immunological characteristics. T. durum semolina was incubated with proteolytic enzymes such as pepsin, pancreatin and protease for 4, 6, 8, 10 h and overnight. Similarly, the semolina flour was treated thermally using microwave heating at different wavelength such as 360, 540, 720, 960 W. Apart from this, non-gluten blend was prepared by blending semolina with 40% of non-gluten flours. The resultant samples were subjected to different biochemical and immunochemical studies. Microstructure and Rheological characteristics are also studied. Results revealed affected microstructure of gluten matrix and rheological properties of the microwave- and enzymetreated flour. The electrophoresis pattern of pepsin-treated flour showed decrease in the intensity of protein bands corresponding to allergen profile than control. The flour treated with protease also showed distinct bands than control. The electrophoresis pattern of non-gluten blends also showed decrease in the intensity of the bands corresponding to allergens. Immunochemical studies confirm the use of proteolytic enzymes is efficient method for reducing wheat allergens.

Item Type:	Article
Uncontrolled Keywords:	Wheat allergen Dot-Blot Electrophoresis Microstructure Pasta Rheology
Subjects:	600 Technology > 08 Food technology > 12 Allergy & Toxicology 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	20 Jan 2012 11:21
Last Modified:	11 Oct 2018 09:45
URI:	http://ir.cftri.res.in/id/eprint/10554

Actions (login required)

View Item