A comparative study of different bio-processing methods for reduction in wheat flour allergens

Abstract

Gliadin and glutenins comprising the prolamins of gluten present in wheat flour are well recognized for allergic properties. There are four kinds of symptoms of adverse reactions to wheat flour: celiac disease, Baker’s asthma, atopic dermatitis and food-dependent-exercise-induced anaphylaxis. Studies have shown that wheat flour becomes hypoallergenic by hydrolyzing peptide bonds near the essential proline residues of the epitope structure. Present study was framed with the main objective to develop modified gluten flours by various bio-processing methods and to study their rheological, biochemical and immunological characteristics. T. durum semolina was incubated with proteolytic enzymes such as pepsin, pancreatin and protease for 4, 6, 8, 10 h and overnight. Similarly, the semolina flour was treated thermally using microwave heating at different wavelength such as 360, 540, 720, 960 W. Apart from this, non-gluten blend was prepared by blending semolina with 40% of non-gluten flours. The resultant samples were subjected to different biochemical and immunochemical studies. Microstructure and Rheological characteristics are also studied. Results revealed affected microstructure of gluten matrix and rheological properties of the microwave- and enzyme-treated flour. The electrophoresis pattern of pepsin-treated flour showed decrease in the intensity of protein bands corresponding to allergen profile than control. The flour treated with protease also showed distinct bands than control. The electrophoresis pattern of non-gluten blends also showed decrease in the intensity of the bands corresponding to allergens. Immunochemical studies confirm the use of proteolytic enzymes is efficient method for reducing wheat allergens.