Hydrolysis of soft wheat flour: Enhanced functional properties and the effect of starch on allergenicity reduction

Abstract

Gluten from wheat represents the major storage protein of the wheat grain composed of two fractions, gliadins and glutenins. Due to its availability as a by-product of the starch industry and unique viscoelastic properties, gluten plays a key role in the baking and food processing (Kong et al., 2007;Mohan Kumar et al., 2019). Both fractions are rather complex proteins generally rich in glutamine and proline, but they differ in amino acid compositions, solubility and other properties, comprising of more than 60 different polymorphic polypeptides with molecular weights ranging from 30,000 to 90,000 Da.Gliadins (prolamin fraction) are present as monomers making them soluble in aqueous alcohols like 60% ethanol. On the other hand, glutenins (glutelin fraction), are present in the form of aggregated proteins linked by interchain disulphide bonds and hydrophobic interactions, being partly soluble in diluted acids and alkalis (Scherf et al., 2016). When hydrated, gliadins contribute to the viscosity and extensibility of the dough system, whereas glutenins are responsible for dough strength and elasticity (Wieser, 2007).Since wheat represents one of the main grains in the human diet, it consequently affects the nutritional quality of the food consumed and also affects human health. Besides the quality proteins found in wheat flour, wheat grain is also a good source of essential amino acids, vitamins, minerals and fibers (Arendt & Zannini, 2013).