A comparative study of different bio-processing methods for reduction in wheat flour allergens.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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http://ir.cftri.com/10554/
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| Title |
A comparative study of different bio-processing methods for reduction in wheat flour allergens.
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| Creator |
Susanna, S.
Prabhasankar, P. |
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| Subject |
12 Allergy & Toxicology
04 Wheat |
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| Description |
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.
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| Date |
2011
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/10554/1/European%20Food%20Research%20and%20Technology%2C%202011%2C%20Volume%20233%2C%20Number%206%2C%20Pages%20999-1006.pdf
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 |
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