Jump to main content
Jump to site search


Amaranth addition to enzymatically modified wheat flour improves dough functionality, bread immunoreactivity and quality

Abstract

Several attempts have been performed in order to reduce or avoid the immune responses against gluten proteins of persons with gluten-related disorders. The gluten reactivity is highly reduced by the use of enzymatic hydrolysis but functionality is lost. The aim of this study was to evaluate the effect of adding an amaranth flour blend (AFB) to enzymatically modified wheat-flour proteins on dough functionality, and to evaluate the immunoreactivity and acceptability of the prepared bread. Protein hydrolysis was done at 20% wheat flour (w/v), using 8.4 U/mg protein Aspergillus niger prolyl-endopeptidase (AnPEP), for 8 h at 40 °C. For breadmaking, 60% of the modified wheat flour was supplemented with 40% AFB in the bread recipe. Protein composition by SE-HPLC and free thiols by Ellman’s reaction were analyzed before and after amaranth addition, and flours and bread proteins were run by SDS-PAGE and immunodetected in blots with IgA from celiac disease patients. The immunoreactive gluten content (by R5-ELISA), specific volume, and bread acceptability were evaluated. Polymeric proteins and free thiol groups of wheat flour decreased after AnPEP treatment. The electrophoretic patterns of proteins from the modified flour and bread were different, and immunodetection in blots was highly reduced, especially for the higher molecular weight subunits. The composite flour of enzymatically modified wheat flour and AFB showed more thiol groups and better functionality than the AnPEP treated wheat flour. The composite flour allowed to obtain an acceptable bread with only 60 mg/kg immunoreactive gluten.

Back to tab navigation

Publication details

The article was received on 29 Aug 2017, accepted on 30 Nov 2017 and first published on 05 Dec 2017


Article type: Paper
DOI: 10.1039/C7FO01332A
Citation: Food Funct., 2017, Accepted Manuscript
  •   Request permissions

    Amaranth addition to enzymatically modified wheat flour improves dough functionality, bread immunoreactivity and quality

    N. G. Heredia-Sandoval, A. M. Calderón de la Barca, E. Carvajal-Millan and A. R. Islas-Rubio, Food Funct., 2017, Accepted Manuscript , DOI: 10.1039/C7FO01332A

Search articles by author

Spotlight

Advertisements