Espinoza-Herrera Javier, Martínez Luz María, Serna-Saldívar Sergio O, Chuck-Hernández Cristina
Tecnologico de Monterrey, School of Engineering and Sciences, Ave. Eugenio Garza Sada 2501, Monterrey 64849, Mexico.
Foods. 2021 Jan 8;10(1):118. doi: 10.3390/foods10010118.
The substitution of wheat gluten in the food industry is a relevant research area because the only known treatment for celiac disease is abstinence from this protein complex. The use of gluten-free cereals in dough systems has demonstrated that the viscoelastic properties of gluten cannot be achieved without the modification of the protein fraction. The quality of the final product is determined by the ability of the modification to form a matrix similar to that of gluten and to reach this, different methods have been proposed and tested. These procedures can be classified into four main types: chemical, enzymatic, physical, and genetic. This article provides a comprehensive review of the most recent research done in protein modification of cereal and pseudocereals for gluten substitution. The reported effects and methodologies for studying the changes made with each type of modification are described; also, some opportunity areas for future works regarding the study of the effect of protein modifications on gluten-free products are presented.
在食品工业中用其他成分替代小麦面筋是一个重要的研究领域，因为目前已知的治疗乳糜泻的唯一方法是避免摄入这种蛋白质复合物。在面团体系中使用无麸质谷物已表明，如果不改变蛋白质成分，就无法获得面筋的粘弹性。最终产品的质量取决于改性后形成类似于面筋的基质的能力，为了达到这一目的，人们提出并测试了不同的方法。这些方法可分为四种主要类型：化学法、酶法、物理法和基因法。本文全面综述了谷物和伪谷物蛋白质改性以替代面筋的最新研究。描述了所报道的每种改性类型所产生的效果以及研究这些变化的方法；此外，还提出了一些关于研究蛋白质改性对无麸质产品影响的未来工作的机会领域。
