Effect of different enzymes on immunogenicity of pasta.

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.