Impact of Instant Controlled Pressure Drop (DIC) Treatment on Chemical, Functional and Immunological Properties of Wheat Gluten

Abstract

Instant controlled pressure drop DIC technology is a thermo-mechanical treatment method that combines both mechanical and heat impacts of saturated steam pressure over a short period of time. This study aims to investigate the effect of DIC (100–165 °C for 20–60 s) on chemical, functional and immunological properties of wheat gluten powder using response surface methodology. Chemical properties were studied by Fourier transform infrared spectroscopy, thiol measurement and gel electrophoresis. Protein solubility, emulsifying capacity and foaming ability were evaluated as functional properties. Immunological properties were studied by indirect ELISA. After DIC treatment, wheat gluten became rigid which was due to a significant increase in β-structures. Significant loss of α-helixes and a significant increase in intermolecular β-sheet and the rearrangement of disulfide bonds indicated the denaturation of wheat gluten protein. However, the primary structure was not affected. DIC treatment altered the functional properties. The lowest protein solubility, emulsifying capacity and foaming ability were obtained at the highest DIC treatment conditions (165 °C, 60 s). The immunoreactivity of celiac IgA antigliadin antibodies of DIC wheat gluten depended on the individual patient characteristics. However, we note that the immunoreactivity has increased overall.