Effectiveness of proteolytic enzymes to remove gluten residues and feasibility of incorporating them into cleaning products for industrial purposes

Kha

J. Food Process. Preserv.

et al. 2021

Response surface methodology was used to optimize hydrolysis conditions of collagen from yellowfin tuna skin (Thunnus albacares) for maximizing the degree of hydrolysis (DH) and nitrogen recovery efficiency (NR). The results showed that the optimum hydrolysis parameters were at 54.7°C and pH 8 with 0.034 AU/g alcalase concentration for 5.2 hr. The predicted DH and NR under optimal conditions were validated and confirmed as 24.51% and 96.35%, respectively. The obtained collagen hydrolysate (CH) was rich in proline, glycine, methionine, and hydroxyproline residues. The antioxidation and antifreezing activity of CH were identified as 2,2‐diphenyl‐1‐picrylhydrazyl radical activity (IC50 77.04 µg/ml), and hydroxyl radical activity (IC50 36.59 µg/ml). It also exhibited antifreezing property and had the inhibition rate of peroxide value of oil up to 73.53%. The results suggested that CH from yellowfin tuna skin could be used in the production of functional food products or other related industries. Practical applications Due to its low solubility, collagen has limited applications in industry. This study aimed to optimize the hydrolysis conditions of the collagen from yellowfin tuna skin in order to apply in industry. The collagen hydrolysate which is rich in proline, glycine, methionine, and hydroxyproline residues has excellent antioxidant, antifreezing, and antioxidation properties. Collagen hydrolysate can be used in the production of food and functional food products or other related industries due to excellent antioxidant and antifreezing properties, and good inhibition rate of oil oxidation.

Section: Introductionmentioning

confidence: 99%

Optimization of enzymatic hydrolysis of collagen from yellowfin tuna skin ( Thunnus albacares ) by response surface methodology and properties of hydrolyzed collagen

Kha

J. Food Process. Preserv.

et al. 2021

“…Gluten, mainly from wheat flour, is easily spread as an aerosol [39][40][41]. Furthermore, such residue is more complex to be eliminated when cleaning because of its low water solubility [20,42].…”

Section: Cross-contamination In Gluten-free Productsmentioning

confidence: 99%

“…The viability of gluten removal techniques needs to be further investigated. Since there are few records of techniques already implemented or chemical products used in food service [12,16,20], and given the importance of people who cannot consume gluten to feel safe when eating [19], it is necessary to know the possibilities already evaluated to reduce such contamination in food manipulation.…”

Section: Introductionmentioning

confidence: 99%

Celiac Disease: Risks of Cross-Contamination and Strategies for Gluten Removal in Food Environments

Vargas,

Cardoso,

Didoné

et al. 2024

IJERPH

Celiac disease (CD) is the chronic immune-mediated enteropathy of the small bowel, manifesting when exposure to gluten occurs in genetically predisposed individuals. Nowadays, the only treatment considered safe for CD is a gluten-free diet (GFD). However, one of the problems faced by celiac patients is the cross-contamination of gluten-free food when preparing meals, in addition to utensils, surfaces and equipment. This study aimed to evaluate cross-contamination in gluten-free products and strategies for removing gluten from cross-contamination in cooking environments. The selection of papers for this integrative review was carried out by searching different databases. Gluten cross-contamination is a global concern for celiac patients in food environments. Although some practices are positive, such as gluten labeling on processed food in several countries, it is crucial to promote good practices in food services around the world. Only a few studies showed effective results in removing gluten from surfaces and utensils; furthermore, sampling was limited, making it difficult to identify appropriate procedures to reduce cross-contamination. The variation in contamination in different kitchen environments also highlighted that celiac patients must continue paying attention to the methods used to prepare gluten-free food. More research is needed, especially into methods of removing gluten from surfaces and utensils, to ensure food safety for celiac patients in many food environments.

“…Although wheat gluten is the main determinant of dough properties, it also plays a vital role in the production and/or quality attributes of other foods by modification of the rheological, textural, and organoleptic properties of the final products. Moreover, it is possible to enlarge the field of gluten applications through its chemical or enzymatic modifications, with the aim of improving functional and nutritional properties for specific food and other applications [ 4 , 5 , 6 ].…”

Section: Introductionmentioning

confidence: 99%

Synergistic Effect of Enzyme Hydrolysis and Microwave Reactor Pretreatment as an Efficient Procedure for Gluten Content Reduction

Gazikalović

Mijalković

Šekuljica

et al. 2021

Foods

In this study, we assessed the effects of microwave irradiation of wheat gluten proteins as a pretreatment performed in a microwave reactor that could accurately control process parameters as a function of power and temperature, as well as comparing it with conventional heat treatment. The aim was to identify suitable combinations of partial enzymatic hydrolysis and microwave pretreatment parameters to produce gluten hydrolysates with reduced allergenicity and conserved techno-functional features for food application. FTIR analysis, and total and reactive SH group contents confirmed that the microwave-controlled heating can significantly change the secondary structure and conformation of gluten protein. The microwave treatment had the largest effect at 200 W and 100 °C, at which the content of gluten has been reduced by about 2.5-fold. The microwave pretreatment also accelerated the enzymatic hydrolysis of gluten, changing the kinetic profile. The apparent hydrolysis rate constants (k2) were 1.00, 3.68, 3.48, 4.64 and 4.17 min−1 for untreated gluten, and those pretreated with microwave power of 200, 400, 600 and 800 W, respectively. Compared to the heat treatment, it appeared that microwave specific non-thermal effects had a significant influence on the gluten structure and allergenicity and, in combination with the enzymatic hydrolysis, ultimately yielded protein hydrolysates with enhanced antioxidant and functional properties.