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Transamidation of gluten proteins during the bread-making process of wheat flour to produce breads with less immunoreactive gluten

Content Provider	Royal Society of Chemistry (RSC)
Author	Barca, Ana María Calderón de Cabrera-Chávez, Francisco Heredia-Sandoval, Nina Gisella Islas-Rubio, Alma Rosa
Copyright Year	2014
Abstract	Due to an increasing incidence of celiac disease (CD) and other gluten-related disorders, different gluten-free breads have been developed using starches and additives as a substitute for gluten. Thus, patients miss not only the taste and aroma of wheat bread but also risk their sensitive intestines. Therefore, modifying gluten to avoid an immune response in CD and its application to baking is in progress. The aim of the study was to enzymatically modify gluten on wheat flour, during bread-making avoiding the use of additives, to reduce immunoreactivity, preserving its properties. Microbial transglutaminase (mTG) or chymotrypsin (ChT) was used to bind lysine or valine to gluten proteins in a model system. The best conditions were directly applied to wheat flour for bread-making with and without punching at 45 min. Subsequently, the rheological properties of the doughs, specific volume of the loaves, immunoreactive gluten content and modification of the extracted proteins were evaluated. ChT-treated breads presented a better appearance with a more homogeneous crumb, higher specific volume values (3.34–4.25 cm3 g−1) and higher reactive gluten reduction (up to 71%) than the mTG-treated ones (1.23–2.66 cm3 g−1) with only a 42% reactive gluten reduction. Thus, transpeptidation during bread-making is a promising technology, although it is necessary to improve the modification process to obtain the reactive gluten reduction required in breads for the treatment of CD patients and other gluten-related disorders.
Starting Page	1813
Ending Page	1818
Page Count	6
File Format	HTM / HTML PDF
ISSN	20426496
Volume Number	5
Issue Number	8
Journal	Food & Function
DOI	10.1039/c4fo00118d
Language	English
Publisher	Royal Society of Chemistry
Access Restriction	Open
Subject Keyword	Coeliac disease Gluten-related disorders Gluten Transglutaminase Chymotrypsin Lysine Valine Rheology Specific volume
Content Type	Text
Resource Type	Article
Subject	Medicine Food Science

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