A review of gluten detoxification in wheat for food applications: approaches, mechanisms, and implications

Zhang, Yue; Wu, Haoyi; Fu, Linglin

doi:10.1080/10408398.2024.2326618

Cited by 2 publications

(1 citation statement)

References 115 publications

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“…Firstly, researchers aim to understand the correlation between gluten protein physicochemical properties and functional traits, particularly exploring enzymatic modifications to enhance solubility for optimizing protein effectiveness in stabilizing foams and emulsions [ 3 ]. The second goal is to identify bioactive peptides, particularly relevant to celiac disease stemming from gluten intolerance, with research directed toward uncovering impactful peptides [ 4 – 6 ]. The third thrust involves deciphering the inherent structural and genetic features of proteins by comparing their constituent peptides, providing valuable insights into the genetic and structural makeup of proteins.…”

Section: Introductionmentioning

confidence: 99%

Optimization of Enzymatic Hydrolysis by Protease Produced from Bacillus subtilis MTCC 2423 to Improve the Functional Properties of Wheat Gluten Hydrolysates

Rajendhran,

Vaidyanathan,

Venkatraman

et al. 2024

International Journal of Food Science

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This study is aimed at investigating the reutilizing of gluten protein from the wheat processing industry by Bacillus subtilis MTCC 2423 protease to obtain gluten hydrolysates with high added value. Gluten protein hydrolysis using protease achieved a 34.07% degree of hydrolysis with 5% gluten protein, at a hydrolysis time of 2 h for 1000 U/mL at pH 8.0 and temperature of 40°C. Compared to the wheat gluten, the obtained hydrolysates exhibited enhanced functional attributes, including heightened solubility (43%), increased emulsifying activity (93.08 m2/g), and improved radical scavenging properties. Furthermore, these hydrolysates demonstrated enhanced antioxidant potential, as evidenced by elevated ABTS (2,2 ′‐azino‐bis‐(3‐ethylbenzothiazoline‐6‐sulfonic acid) of 81.25% and DPPH (2,2‐diphenyl‐1‐picrylhydrazyl) of 56.46% radical scavenging activities and also exhibited a higher α‐amylase inhibitory effect of 33.98%. The enhancement in functional characteristics of wheat gluten hydrolysates was observed by Fourier transform infrared spectroscopy. The percentage of free amino acids obtained by protease‐mediated hydrolysates increased significantly compared to the unhydrolyzed wheat, which was observed by high‐performance liquid chromatography. These findings suggest that wheat gluten hydrolysates hold promising potential as functional and nutritional food ingredients in the food industry, owing to their enhanced functionalities and potential antioxidant and antidiabetic properties.

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Section: Introductionmentioning

confidence: 99%

Optimization of Enzymatic Hydrolysis by Protease Produced from Bacillus subtilis MTCC 2423 to Improve the Functional Properties of Wheat Gluten Hydrolysates

Rajendhran,

Vaidyanathan,

Venkatraman

et al. 2024

International Journal of Food Science

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How to reduce gluten in foods: a critical review of patents

Gélinas,

Théolier

2024

Int J of Food Sci Tech

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SummarySpecific gluten protein fractions cause major health problems to individuals with coeliac disease. The aim of this study was to review gluten reduction in foods based on information disclosed in patents, a rarely cited source, with support from science. Overall, 89 patents on gluten reduction in foods were published up to August 2024, and 79% reported unique information, not mentioned in the scientific literature. The most popular topics were wheat and barley genes modifications, proteolytic enzymes for brewing, and proteolytic bacterial starters for bread making. Other gluten detoxification and removal techniques comprised kernels sorting, as well as separation, binding, heating, and chemical treatments. Extensive degradation of gluten‐containing ingredients impaired much food properties, especially in bread. Few patented inventions on gluten reduction would meet the needs of coeliac persons because gluten‐free foods need to be prepared with low‐gluten ingredients, as confirmed by proper analytical techniques.

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A review of gluten detoxification in wheat for food applications: approaches, mechanisms, and implications

Cited by 2 publications

References 115 publications

Optimization of Enzymatic Hydrolysis by Protease Produced from Bacillus subtilis MTCC 2423 to Improve the Functional Properties of Wheat Gluten Hydrolysates

Optimization of Enzymatic Hydrolysis by Protease Produced from Bacillus subtilis MTCC 2423 to Improve the Functional Properties of Wheat Gluten Hydrolysates

How to reduce gluten in foods: a critical review of patents

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