Amaranth addition to enzymatically modified wheat flour improves dough functionality, bread immunoreactivity and quality

Abstract

Consumers with gluten-related disorders require gluten-free (GF) foods to avoid an immune response. Alternative to the use of non-gluten containing grains to prepare GF bread, the gluten reactivity has been greatly reduced using a proline specific cleavage enzyme, however, the gluten functionality was lost. The aim of this study was to evaluate the effect of adding an amaranth flour blend (AFB) to enzymatically modified wheat-flour proteins on dough functionality and to evaluate the immunoreactivity and acceptability of the prepared bread. First, wheat flour (20% w/v, substrate) was hydrolyzed using 8.4 U mg protein Aspergillus niger prolyl-endopeptidase (AnPEP) for 8 h at 40 °C under constant agitation. Four types of breads were prepared with the same formulation except for the type of flour (14% w.b.): wheat flour (WF), WF-AFB unmodified not incubated, WF-AFB unmodified incubated and WF-AFB modified. The protein composition and free thiols were analyzed before and after amaranth addition, and the flour and bread proteins were run using SDS-PAGE and immune-detected in blots with IgA from celiac disease patients. The immunoreactive gluten content, specific volume and bread acceptability were evaluated. The polymeric proteins and free thiol groups of WF decreased after AnPEP treatment. The electrophoretic patterns of the modified flour and bread proteins were different and the IgA-immunodetection in blots was highly reduced, particularly for the higher molecular weight subunits. The addition of AFB to the modified wheat flour prepared using AnPEP improved the dough functionality by increasing the thiol groups and allowed the preparation of a sensorially acceptable bread with only 60 mg kg immunoreactive gluten.

Production Optimization, Partial Characterization, and Gluten-Digesting Ability of the Acidic Protease from Clavispora lusitaniae PC3

“…After 48 h of incubation, Walter et al [96] noted a reduction of 99% in the gluten content of wheat bran. Heredia-Sandoval et al [97] also obtained a reduction in gluten content of 98% in wheat flour at 8 h of incubation.…”

Gluten-Free Labeling Is Misused Frequently in Foods Marketed in Northwestern Mexico

“…Although the subunits of higher m.w. (around 66 kDa) were represented by faded spots in Part A, the IgA from patients with CD clearly recognized them in Part B because they are the most immunogenic wheat proteins (8). The bread, cake, and tortilla with the highest gluten content and immune reactivity of IgA in patients with CD were from a popular brand with several bakeries and cafeterias in different Mexican cities, in addition to not having any GF certification.…”

“…Sample extraction was followed as described for ELISA analysis by Ridascreen Gliadin R7001. Electrophoresis and immunodetection were carried out as previously described in the laboratory (8). Briefly, GF extracts were mixed (1:1, v/v) with × 5 extraction buffer (0.3 M Tris-HCl [pH 6.8], 0.35 M SDS, 50% [v/v] glycerol, 0.05% [w/v] bromophenol blue, 0.05% [w/v] βmercaptoethanol, and 1,200 µL of water), vortexed for 20 min, heated at 95 • C for 10 min, and centrifuged at 12,000 g for 10 min.…”

Evolving Therapy for Celiac Disease

“…Heredia-Sandoval et al showed that addition of Amaranth flour to enzymatically pre-digested wheat was found to render it acceptable with good viscoelastic properties and at the same time less immune-reactive. The enzyme used in this study was the glutenase AN- PEP (68).…”