-
Tytuł:
-
Effect of extrusion on the modification of wheat flour proteins related to celiac disease.
-
Autorzy:
-
Wu Y; Sino-German Joint Research Institute, Nanchang University, Nanchang, 330047 People's Republic of China.; Jiangxi Provincial Key Laboratory of Interdisciplinary Science, Nanchang University, Nanchang, 330047 People's Republic of China.
Xiao Z; Sino-German Joint Research Institute, Nanchang University, Nanchang, 330047 People's Republic of China.; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 People's Republic of China.; School of Food Science, Nanchang University, Nanchang, 330047 People's Republic of China.
Jiang X; Sino-German Joint Research Institute, Nanchang University, Nanchang, 330047 People's Republic of China.; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 People's Republic of China.; School of Food Science, Nanchang University, Nanchang, 330047 People's Republic of China.
Lv C; Sino-German Joint Research Institute, Nanchang University, Nanchang, 330047 People's Republic of China.; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 People's Republic of China.; School of Food Science, Nanchang University, Nanchang, 330047 People's Republic of China.
Gao J; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 People's Republic of China.
Yuan J; Sino-German Joint Research Institute, Nanchang University, Nanchang, 330047 People's Republic of China.; School of Pharmaceutical Science, Nanchang University, Nanchang, 330006 People's Republic of China.
Shan L; Sino-German Joint Research Institute, Nanchang University, Nanchang, 330047 People's Republic of China.; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 People's Republic of China.; School of Food Science, Nanchang University, Nanchang, 330047 People's Republic of China.
Chen H; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 People's Republic of China.; School of Food Science, Nanchang University, Nanchang, 330047 People's Republic of China.
-
Źródło:
-
Journal of food science and technology [J Food Sci Technol] 2022 Jul; Vol. 59 (7), pp. 2655-2665. Date of Electronic Publication: 2021 Oct 11.
-
Typ publikacji:
-
Journal Article
-
Język:
-
English
-
Imprint Name(s):
-
Publication: 2010- : New Delhi : Springer (India)
Original Publication: Mysore : Association Of Food Scientists And Technologists
-
References:
-
J Chromatogr B Analyt Technol Biomed Life Sci. 2009 Apr 1;877(10):975-82. (PMID: 19282254)
Arch Biochem Biophys. 1959 May;82(1):70-7. (PMID: 13650640)
J Agric Food Chem. 2005 Jun 1;53(11):4547-53. (PMID: 15913323)
Nutrients. 2018 Nov 04;10(11):. (PMID: 30400372)
J Food Sci. 2016 May;81(5):C1070-9. (PMID: 27074432)
-
Contributed Indexing:
-
Keywords: Celiac gluten toxicity; Extrusion; Protein modification; Wheat gluten
-
Entry Date(s):
-
Date Created: 20220623 Latest Revision: 20230703
-
Update Code:
-
20240105
-
PubMed Central ID:
-
PMC9206984
-
DOI:
-
10.1007/s13197-021-05285-0
-
PMID:
-
35734104
-
Wheat flour was extruded using a single- and double-screw extruder at 130, 150, and 170 °C, respectively, to determine the effect of extrusion on the content and possible modifications of protein in wheat flour. Regarding to proteins, their yield under non-reducing extraction conditions (in SDS only) decreased to one-third after extrusion-but remained constant after extraction under reduced conditions (in SDS + DTT). This phenomenon possibly reflected protein cross-linking through intermolecular disulfide bonds to gluten proteins, especially at high temperature and high screw speed during double-screw extrusion, as suggested by the increased number of free-SH-groups and reduced intensity of low-MW proteins in SDS-PAGE under this extrusion condition. Lysinoalanine was not detected in the extruded gluten fraction, indicating that non-disulfide bonds did not develop under the extrusion conditions. Furthermore, the reducing sugar content also decreased to > 50% only in all double-screw samples, indication Maillard reaction may contribute to protein modification during extrusion to some extent. Eventually, protein modification during extrusion may affect the celiac gluten toxicity of wheat gluten assessed by total gluten content and potential celiac toxicity.
Competing Interests: Conflict of interestThe authors declare that there is no conflict of interest regarding the publication of this paper.
(© Association of Food Scientists & Technologists (India) 2021.)
