Immunoreactivity of chemically cross-linked gluten and hydrolysates of wheat flour

• Autorzy: Majak I. , Leszczyńska J. , Łącka A.
• Języki publikacji: EN

Abstrakty

EN

The immunoreactivity of gluten and wheat flour proteins crosslinked with chosen chemical reagents was investigated. Native proteins and flour hydrolysates subject to enzymatic proteolysis with collagenase and subtilisin were studied. Determination of immunoreactivity was performed with noncompetitive ELISA method with coeliac patients' sera. The lowest immunoreactivity values were obtained during cross-linking of wheat flour hydrolyzates with polyethyleneimine, below 5% of the values for nonmodified flour.

Słowa kluczowe

EN

wheat; gluten; cross-linking; ELISA

PL

pszenica; gluten; sieciowanie; ELISA

• Wydawca: Wydawnictwo Politechniki Łódzkiej
• Czasopismo: Biotechnology and Food Science
• Rocznik: 2011
• Tom: Vol. 75, nr 2
• Strony: 27--34
• Opis fizyczny: Bibliogr. 20 poz.

Twórcy

autor

Majak I.

autor

Leszczyńska J.

autor

Łącka A.

• Institute of General Food Chemistry, Technical University of Lodz, 90-924 Łódź, Poland,

Bibliografia

• 1. Battais F, Courcoux P, Popineau Y, Kanny G, Moneret-Vautrin DA, Denery-Papini S. Food allergy to wheat: differences in immunoglobulin E-binding proteins as a function of age or symptoms. J Cereal Sci 2005, 42:109-117.
• 2. Shan L, Molberg O, Parrot I, Hausch F, Filiz F, Gray GM, Sollid LM, Khosla C. Structural basis for gluten intolerance in celiac sprue. Science 2002, 297:2275-2279.
• 3. Leszczyńska J, Łącka A, Pytasz U, Lukamowicz J, Szemraj J, Lewiński A. Influence of proteolysis on gliadin immunoreactivity. Pol J Food Nutr. Sci 2002, 11(SI2):145-148.
• 4. Leszczyńska J, Łącka A, Szemraj J, Lukamowicz J, Żegota H. The influence of gamma irradiation on the immunoreactivity of gliadin and wheat flour. Eur Food Res Technol 2003, 217:143-147.
• 5. Osborne TB. The proteins of the wheat kernel. Carnegie Institute, Washington DC, Publ. No. 84, p.1907.
• 6. Larre C, Denery-Papini S, Popineau Y, Deshayes G, Desserme C, Lefebvre J. Biochemical analysis and rheological properties of gluten modified by transglutaminase. Cereal Chem 2000, 77:121-127.
• 7. Bonet A, Caballero PA, Gomez M, Rosell CM. Microbial transglutaminase as a tool to restore the functionality of gluten from insect-damaged wheat. Cereal Chem 2005, 82:425-430.
• 8. Caballero PA, Bonet A, Rosell CM, Gomez M. Effect of microbial transglutaminase on the rheological and thermal properties of insect damaged wheat flour. J Cereal Sci 2005, 42:93-100.
• 9. Watanabe M, Ikezawa Z, Arai S. Fabrication and quality evaluation of hypoallergenic wheat products. Biosci Biotechnol Biochem 1994, 58:388-390.
• 10. Leszczyńska J, Łącka A, Bryszewska M, The use of transglutaminase in the reduction of immunoreactivity of wheat flour. Food Agric Immunol 2006, 17:105-113.
• 11. Berti C, Roncoroni L, Falini ML, Caramanico R, Dolfini E, Bardella MT, Elli L, Terrani C, Forlani F. Celiac-related properties of chemically and enzymatically modified gluten proteins. J Agric Food Chem 2007, 55:2482-2488.
• 12. Gerrard JA, Sutton KH. Addition of transglutaminase to cereal products may generate the epitope responsible for coeliac disease. Trends Food Sci Technol 2005, 16:510-512.
• 13. Wróblewska B, Jędrychowski L. Effect of conjugation of cow milk whey protein with polyethylene glycol on changes in their immunoreactive and allergic properties. Food Agric Immunol 2002, 14:155-162.
• 14. Irissin-Mangata J, Bauduin G, Boutevin B, Gontard N. New plasticizers for wheat gluten films. Europ Polymer J 2001, 37:1533-1541.
• 15. Reddy N, Tan Y, Li Y, Yang Y. Effect of glutaraldehyde crosslinking conditions on the strength and water stability of wheat gluten fibers. Macromol Mater Eng 2008, 293:614-620.
• 16. Lagrain B, Goderis B, Brijs K, Delcour JA. Molecular basis of processing wheat gluten toward biobased materials. Biomacromolecules 2010, 11:533-541.
• 17. Lagrain B, Thewissen BG, Brijs K, Delcour JA. Mechanism of gliadin-glutenin cross-linking during hydrothermal treatment. Food Chem 2008, 107:753-760.
• 18. Tropini V, Lens JP, Mulder WJ, Silvestre F. Cross-linking of wheat gluten using a water-soluble carbodiimide. Cereal Chem 2000, 77:333-338.
• 19. Tropini V, Lens JP, Mulder WJ, Silvestre F. Wheat gluten films cross-linked with 1-ethyl-3-(3-dimethylaminopropyl) carbodiimide and N-hydroxysuccinimide. Ind. Crop Prod 2004, 20:281-289.
• 20. Leszczyńska J, Bryszewska M, Łącka A, Wolska K, Żegota H. Immunoreactivity reduction of wheat flour proteins modified by the treatment with subtilisin, Pol J Food Nutr Sci 2008, 58:339-344.