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Targeted degradation of gluten proteins in wheat flour by prolyl endoprotease and its utilization in low immunogenic pasta for gluten sensitivity population.

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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Abstract

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.

Item Type: Article
Uncontrolled Keywords: Wheat flour Prolyl endoprotease Immunoreactivity Wheat allergy and celiac disease
Subjects: 600 Technology > 01 Medical sciences > 01 Allergy
600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
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: 03 Jun 2019 06:11
Last Modified: 03 Jun 2019 06:11
URI: http://ir.cftri.com/id/eprint/14116

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