Effect of different enzymes on immunogenicity of pasta.

Susanna, S. and Prabhasankar, P. (2015) Effect of different enzymes on immunogenicity of pasta. Food and Agricultural Immunology, 26 (2). pp. 231-247.

PDF Food and Agricultural ImmunologyVolume 26, Issue 2, March 2015, pages 231-247.pdf - Published Version Restricted to Registered users only Download (886kB)

Abstract

Development of hypoimmunogenic products or Gluten-free products targeting coeliacs is a novel approach to treat coeliac disease (CD). The study aims at the development of hypoimmunogenic pasta using different enzymes. Different variations of pasta were prepared using enzymes like protease (P1), transglutaminase (Tg2), xylanase (Xy3) and actinase (Act4). Cooking quality and immunogenic property were tested. All variations of past samples showed cooking loss of 3.12–3.56%, whereas, protease-treated pasta showed loss of 7.2%. Xylanase enzyme was effective in reducing cooking loss when incubated with protease enzyme (P + Xy). Texture studies indicated that all variations of pasta had slightly lower firmness than control pasta. SDS-PAGE, biochemical results indicated that enzymes treatment affected allergen protein profiles. Immunological assays indicated that protease-treated pasta had very low immunoreactivity though sensory attributes were slightly lower than the control. P + Xy and P + Act also showed very less antigenic property against anti-gliadin antibody.

Item Type:	Article
Uncontrolled Keywords:	gluten detoxification; enzyme modification; coeliac disease; hypoimmunogenic pasta
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes 600 Technology > 08 Food technology > 26 Bakery products
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	13 Mar 2015 07:20
Last Modified:	13 Mar 2015 07:20
URI:	http://ir.cftri.res.in/id/eprint/11746

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