Targeted degradation of gluten proteins in wheat flour by prolyl endoprotease and its utilization in low immunogenic pasta for gluten sensitivity population.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/14116/
https://doi.org/10.1016/j.jcs.2019.03.001 |
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| Title |
Targeted degradation of gluten proteins in wheat flour by prolyl
endoprotease and its utilization in low immunogenic pasta for gluten
sensitivity population.
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| Creator |
Mohan Kumar, B. V.
Swati, Sarabhai Prabhasankar, P. |
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| Subject |
01 Allergy
03 Proteins 04 Wheat |
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| Description |
Gluten is responsible for adverse immune effects and causes wheat allergy, celiac disease, and other wheatrelated
disorders to genetically predisposed individuals. Wheat flour protein immunogenicity can be reduced by
proteolytic degradation enzymes. The present study aims to utilize Aspergillus niger prolyl endoprotease (EC
3.4.21.26) to specifically cleave the proline-rich sequences and degradation of gluten proteins in the wheat flour.
The Triticum aestivum (HD-2851, NIAW-917), Triticum durum (UAS-428), Triticum dicoccum (DDK- 1025) were
taken for proteolytic degradation using AN-PEP. The enzymatic modification was carried out in an optimum
condition (pH-4.0, at 40 °C) for 5 h. The wheat flour gliadin content was reduced up to 90–95% in HD-2851,
DDK-1025, NIAW-917 and UAS-428 shown up to 74% reduction of gliadins. The complete hydrolysis of gliadins
(α, β, ω, ϒ) and glutenin subunits were confirmed by using immunoblot, ELISA, RP-HPLC chromatograph, anti-
PEP-I (PSQQQQQPK), anti-PEP-II (LGQQQPFPPQQPYPQPQPFK) and anti-HMW-GS antibodies. The modified
wheat flour was taken for the processing of pasta with the replacement of 30% chickpea flour. The gluten
content of MWF pasta was found to be 48 ppm which is 99.95% lesser than the control pasta. Sensory evaluation
revealed that the pasta was acceptable with overall quality when compared with control pasta.
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| Date |
2019
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/14116/1/Journal%20of%20Cereal%20Science%2087%20%282019%29%2059%E2%80%9367.pdf
Mohan Kumar, B. V. and Swati, Sarabhai and Prabhasankar, P. (2019) Targeted degradation of gluten proteins in wheat flour by prolyl endoprotease and its utilization in low immunogenic pasta for gluten sensitivity population. Journal of Cereal Science, 87. pp. 59-67. ISSN 0733–5210 |
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