Changes in Antigenicity of Gliadin from Medium Flour by Autoclave and Microwave Treatments

Abstract

This study was conducted to evaluate the effect of physical treatments on the antigenicity of gliadin in medium wheat flour. The wheat flour was treated with an autoclave (5, 10, 30, 50 min), a microwave (1, 5, 10 min), and both (10, 30, 50 min/ 5, 10 min), and investigated by SDS-PAGE, immunoblotting and Ci-ELISA using anti-gliadin IgG. The results showed that the binding ability of anti-gliadin IgG to gliadin in wheat flour was slightly decreased when autoclaved or when autoclaved and microwaved. Especially, it was reduced to about 69% after autoclaving for 50 min and 73% after autoclaving for 50 min and microwaving for 5 min. In addition, gliadin bands in the 50 min autoclaved group disappeared in both SDS-PAGE and immunoblotting. On the other hand, the antigenicity of gliadin was unaffected by microwaving alone. Consequently, there were no considerable changes in using an autoclave alone or in combination with a microwave. These results suggest that autoclaving may affect the reduction of the antigenicity of gliadin in medium wheat flour.

Assessment of the gluten toxicity of wheat and naan in Xinjiang Uyghur Autonomous Region, China

“…Actually, previous studies had shown that heat treatment decreased the gluten content of cookie with increasing baking time (Gomaa & Boye, ), and significantly reduced the binding between gliadin and anti‐gliadin IgG (Kwak et al ., ). High‐temperature baking increased the chemical modifications of proteins as the enhanced Maillard reaction, inducing the modification of epitopes by protein‐carbohydrate interactions (Downs & Taylor, ; Gomaa & Boye, ).…”