Mattioni Bruna, Tilley Michael, Scheuer Patricia Matos, Paulino Niraldo, Yucel Umut, Wang Donghai, de Francisco Alicia
Department of Biological and Agricultural Engineering, Kansas State University, Manhattan, KS 66506, USA.
USDA, United State Department of Agriculture, Agricultural Research Service Center for Grain and Animal Health Research, 1515 College Avenue, Manhattan, KS 66502, USA.
Foods. 2024 Oct 2;13(19):3145. doi: 10.3390/foods13193145.
Commercial Brazilian wheat flour was subjected to extrusion, oven, and microwave treatments. The solubility, monomeric and polymeric proteins, and the glutenin and gliadin profiles of the gluten were analyzed. In addition, in vitro digestibility and response against potential celiac disease immune-stimulatory epitopes were investigated. All treatments resulted in low solubility of the polymeric and monomeric proteins. The amounts of insoluble proteins increased from 5.6% in control flour to approximately 10% for all (treatments), whereas soluble proteins decreased from 6.5% to less than 0.5% post treatment. In addition, the treatments affected glutenin and gliadin profiles. The amount of α/β-gliadin extracted decreased after all treatments, while that of γ-gliadin was unaffected. Finally, the potential celiac disease immune stimulatory epitopes decreased in oven and microwave treatment using the G12 ELISA, but no change was observed using the R5 antibody. However, the alteration of the gluten structure and complexity was not sufficient to render a product safe for consumption for individuals with celiac disease; the number of potential celiac disease immune-stimulatory epitopes remained high.
对巴西商用小麦粉进行了挤压、烘烤和微波处理。分析了其溶解度、单体蛋白和聚合蛋白，以及面筋蛋白中的谷蛋白和醇溶蛋白谱。此外，还研究了体外消化率以及对潜在乳糜泻免疫刺激表位的反应。所有处理均导致聚合蛋白和单体蛋白的溶解度降低。不溶性蛋白的含量从对照面粉中的5.6%增加到所有处理后的约10%，而处理后可溶性蛋白从6.5%降至不到0.5%。此外，这些处理影响了谷蛋白和醇溶蛋白谱。所有处理后，提取的α/β-醇溶蛋白量减少，而γ-醇溶蛋白量未受影响。最后，使用G12 ELISA法，在烘烤和微波处理中潜在的乳糜泻免疫刺激表位减少，但使用R5抗体未观察到变化。然而，面筋结构和复杂性的改变不足以使产品对乳糜泻患者安全食用；潜在的乳糜泻免疫刺激表位数量仍然很高。
