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Journal articles on the topic 'Gluten proteins'

Author: Grafiati

Published: 7 July 2024

Last updated: 31 July 2025

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1

Yang, Tao, Pei Wang, Qin Zhou, et al. "Effects of Different Gluten Proteins on Starch’s Structural and Physicochemical Properties during Heating and Their Molecular Interactions." International Journal of Molecular Sciences 23, no. 15 (2022): 8523. http://dx.doi.org/10.3390/ijms23158523.

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Starch–gluten interactions are affected by biopolymer type and processing. However, the differentiation mechanisms for gluten–starch interactions during heating have not been illuminated. The effects of glutens from two different wheat flours (a weak-gluten (Yangmai 22, Y22) and a medium-strong gluten (Yangmai 16, Y16)) on starch’s (S) structural and physicochemical properties during heating and their molecular interactions were investigated in this study. The results showed that gluten hindered the gelatinization and swelling of starch during heating when temperature was below 75 °C, due to c

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2

Wieser, Herbert. "Chemistry of gluten proteins." Food Microbiology 24, no. 2 (2007): 115–19. http://dx.doi.org/10.1016/j.fm.2006.07.004.

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3

Ortolan, Fernanda, Karoline Urbano, and Caroline Joy Steel. "Simple tests as tools for vital wheat gluten evaluation." British Food Journal 120, no. 7 (2018): 1590–99. http://dx.doi.org/10.1108/bfj-06-2017-0356.

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Purpose The purpose of this paper is to evaluate the viscoelastic quality of commercial vital wheat glutens from different origins (A and B) through simple tests, and correlate these results with dough rheological parameters measured using more complex equipment (farinograph and extensograph) and with bread quality characteristics (specific volume and crumb firmness) obtained from wheat flour fortified with 7 g/100 g of vital gluten. Design/methodology/approach For the evaluation of vital gluten quality, two commercial vital wheat gluten named A and B were used. The simple tests performed with

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4

Skendi, Adriana, Maria Papageorgiou, and Theodoros Varzakas. "High Protein Substitutes for Gluten in Gluten-Free Bread." Foods 10, no. 9 (2021): 1997. http://dx.doi.org/10.3390/foods10091997.

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Gluten-free products have come into the market in order to alleviate health problems such as celiac disease. In this review, recent advances in gluten-free bread are described along with plant-based gluten-free proteins. A comparison with animal-based gluten-free proteins is made reporting on different high protein sources of animal origin. Sea microorganisms- and insect-based proteins are also mentioned, and the optimization of the structure of gluten-free bread with added high protein sources is highlighted along with protein digestibility issues. The latter is an issue for consideration tha

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Kharrazian, Datis. "Gluten Ataxia Associated with Dietary Protein Cross-Reactivity with GAD-65." Reports — Medical Cases, Images, and Videos 3, no. 3 (2020): 24. http://dx.doi.org/10.3390/reports3030024.

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Cross-reactivity occurs when antibodies formed against an antigen have amino acid sequence homology with another target protein. This allows antibodies formed against the antigen to also bind to similar proteins that share structural similarity. Autoimmune reactions to gluten can lead to sporadic ataxia in susceptible genotypes due to cross-reactivity. With gluten ataxia, dietary consumption of gluten proteins induce immunological cross-reactivity with glutamic-acid decarboxylase-65 (GAD-65) target proteins found in the cerebellum. Implementation of a strict gluten-free diet has been shown to

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Van Buiten, Charlene B., and Ryan J. Elias. "Gliadin Sequestration as a Novel Therapy for Celiac Disease: A Prospective Application for Polyphenols." International Journal of Molecular Sciences 22, no. 2 (2021): 595. http://dx.doi.org/10.3390/ijms22020595.

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Celiac disease is an autoimmune disorder characterized by a heightened immune response to gluten proteins in the diet, leading to gastrointestinal symptoms and mucosal damage localized to the small intestine. Despite its prevalence, the only treatment currently available for celiac disease is complete avoidance of gluten proteins in the diet. Ongoing clinical trials have focused on targeting the immune response or gluten proteins through methods such as immunosuppression, enhanced protein degradation and protein sequestration. Recent studies suggest that polyphenols may elicit protective effec

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Van Buiten, Charlene B., and Ryan J. Elias. "Gliadin Sequestration as a Novel Therapy for Celiac Disease: A Prospective Application for Polyphenols." International Journal of Molecular Sciences 22, no. 2 (2021): 595. http://dx.doi.org/10.3390/ijms22020595.

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Celiac disease is an autoimmune disorder characterized by a heightened immune response to gluten proteins in the diet, leading to gastrointestinal symptoms and mucosal damage localized to the small intestine. Despite its prevalence, the only treatment currently available for celiac disease is complete avoidance of gluten proteins in the diet. Ongoing clinical trials have focused on targeting the immune response or gluten proteins through methods such as immunosuppression, enhanced protein degradation and protein sequestration. Recent studies suggest that polyphenols may elicit protective effec

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8

Mariann Móré, Zoltán Győri, and Péter Sipos. "The relationship between gluten proteins and baking quality." Acta Agraria Debreceniensis, no. 48 (July 31, 2012): 117–22. http://dx.doi.org/10.34101/actaagrar/48/2465.

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Wheat, one of the most important cereals, is grown on the largest area in Hungary. During hydration of storage proteins of wheat – gliadin and glutenin – the gluten complex is evolved. The gliadin is responsible for the extensibility of gluten complex as well as the glutenin for the strength of gluten. The structure, composition and rheological properties of gluten proteins influence significantly the baking quality. The gliadin/glutenin ratio and the quality and structure of glutenin fraction play the most important role in evolving gluten complex. Changes in the steps of breadmaking technolo

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Marcela, Sluková, Levková Julie, Michalcová Alena, Horáčková Šárka, and Skřivan Pavel. "Effect of the dough mixing process on the quality of wheat and buckwheat proteins." Czech Journal of Food Sciences 35, No. 6 (2017): 522–31. http://dx.doi.org/10.17221/220/2017-cjfs.

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The changes in the structure of cereal proteins during the mixing of flour into dough was described and evaluated. Wheat gliadins and glutenins (gluten proteins) have unique physical properties and play an important role in breadmaking. The effect of mixing time on the formation and the structure of the gluten network was determined using scanning electron microscopy (SEM). Buckwheat flour (gluten-free) was used to compare the development of structure during the mixing process.

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10

Gibson, Peter R., Jane G. Muir, and Evan D. Newnham. "Other Dietary Confounders: FODMAPS et al." Digestive Diseases 33, no. 2 (2015): 269–76. http://dx.doi.org/10.1159/000371401.

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Background: While it is well documented and widely appreciated that ingestion of wheat (and less so rye and barley) is associated with gastrointestinal symptoms such as bloating or abdominal pain, the component of wheat to which such an effect is attributed is less well established. Key Messages: Wheat is a complex of proteins (80% gluten, 20% metabolic proteins), carbohydrates (starch, non-starch polysaccharides, fructans), lipids and other components. The majority of attention has focused on gluten as the culprit in triggering symptoms, but re-challenge studies have nearly all used wheat flo

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Bilyk, Olena, Tetyana Vasylchenko, Oksana Kochubei-Lytvynenko, Yulia Bondarenko, and Volodymyr Piddubnyi. "STUDYING THE EFFECT OF MILK PROCESSING PRODUCTS ON THE STRUCTURAL-MECHANICAL PROPERTIES OF WHEAT FLOUR DOUGH." EUREKA: Life Sciences, no. 1 (February 3, 2021): 44–52. https://doi.org/10.21303/2504-5695.2021.001642.

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Dry whey enriched with magnesium and manganese (DW) that contains protein in the amount of 13 %, and a whey protein concentrate (WPC) with a protein content of 65 %, have been chosen as functional bases in the production of complex baking improvers with a targeted effect. When developing a composition of the complex improver, the rational dosage of DW is 2 % by weight of flour, and that of WPC – 3 % by weight of flour. Adding DW and WPC during the kneading of wheat flour dough predetermines a decrease in its gluten content, by 4 % and 6.1 %, respectively, after 20 minutes of the dough rest, an

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12

Vader, L. Willemijn, Arnoud de Ru, Yvonne van der Wal, et al. "Specificity of Tissue Transglutaminase Explains Cereal Toxicity in Celiac Disease." Journal of Experimental Medicine 195, no. 5 (2002): 643–49. http://dx.doi.org/10.1084/jem.20012028.

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Celiac disease is caused by a selective lack of T cell tolerance for gluten. It is known that the enzyme tissue transglutaminase (tTG) is involved in the generation of T cell stimulatory gluten peptides through deamidation of glutamine, the most abundant amino acid in gluten. Only particular glutamine residues, however, are modified by tTG. Here we provide evidence that the spacing between glutamine and proline, the second most abundant amino acid in gluten, plays an essential role in the specificity of deamidation. On the basis of this, algorithms were designed and used to successfully predic

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13

Krupa-Kozak, U., M. Wronkowska, and M. Soral-Śmietana. "Effect of buckwheat flour on microelements and proteins contents in gluten-free bread." Czech Journal of Food Sciences 29, No. 2 (2011): 103–8. http://dx.doi.org/10.17221/136/2010-cjfs.

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Coeliac disease is an autoimmune gluten-sensitive entheropathy. The only available treatment for it is the life-long adherence to a gluten-free diet although these products are often poor in proteins, minerals, and vitamins. The current study was designed to investigate the effect of buckwheat flour incorporation to a gluten-free experimental formulation on the size-related parameters, and microelements and proteins contents. Buckwheat flour affected positively the technological quality of bread, like bread specific volume index and loaf size. Increasing concentration of buckwheat flour (10&am

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14

Kõiv, Viia, and Tanel Tenson. "Gluten-degrading bacteria: availability and applications." Applied Microbiology and Biotechnology 105, no. 8 (2021): 3045–59. http://dx.doi.org/10.1007/s00253-021-11263-5.

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Abstract Gluten is a mixture of storage proteins in wheat and occurs in smaller amounts in other cereal grains. It provides favorable structure to bakery products but unfortunately causes disease conditions with increasing prevalence. In the human gastrointestinal tract, gluten is cleaved into proline and gluten rich peptides that are not degraded further. These peptides trigger immune responses that might lead to celiac disease, wheat allergy, and non-celiac gluten sensitivity. The main treatment option is a gluten-free diet. Alternatively, using enzymes or microorganisms with gluten-degradin

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15

Ziobro, Rafał, Lesław Juszczak, Mariusz Witczak, and Jarosław Korus. "Non-gluten proteins as structure forming agents in gluten free bread." Journal of Food Science and Technology 53, no. 1 (2015): 571–80. http://dx.doi.org/10.1007/s13197-015-2043-5.

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16

Lei, Duo, and Xiaojun Ma. "Effect of enzymatic glycosylation on the structure and properties of wheat gluten protein fibers." Journal of Engineered Fibers and Fabrics 16 (January 2021): 155892502110003. http://dx.doi.org/10.1177/15589250211000337.

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Wheat gluten proteins are good raw materials for preparing fibers due to their excellent viscoelasticity. However, protein fibers made directly from wheat gluten have poor mechanical properties. In this paper, transglutaminase was used to induce the glycosylation reaction between wheat gluten proteins and carboxymethyl chitosan. The glycated proteins were then made into fibers by wet spinning. After glycosylation modification, the breaking strength and breaking elongation of the wheat gluten protein fibers (WGPF) improved by 43% and 127%, respectively. Fourier transform infrared spectroscopy a

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17

L. Shan and C. Khosla. "Chemistry and Biology of Gluten Proteins." Immunology, Endocrine & Metabolic Agents in Medicinal Chemistry 7, no. 3 (2007): 187–93. http://dx.doi.org/10.2174/187152207780832397.

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18

Shewry, P. R., and A. S. Tatham. "Disulphide Bonds in Wheat Gluten Proteins." Journal of Cereal Science 25, no. 3 (1997): 207–27. http://dx.doi.org/10.1006/jcrs.1996.0100.

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19

& Nasser, Jasim. "FUNCTIONAL PROPERTIES OF ENZYMETICALLY MODIFIED WHEAT GLUTEN." IRAQI JOURNAL OF AGRICULTURAL SCIENCES 51, no. 3 (2020): 777–88. http://dx.doi.org/10.36103/ijas.v51i3.1033.

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This study was aimed to investigate the potentiality of gluten inclusion into functional foods. The effect of controlled enzymatic hydrolysis on the antioxidant properties of Pepsin, Trypsin, and Papain-assisted wheat gluten hydrolysates have been studied. Lyophilized and dried gluten from durum wheat, commercial durum gluten, and whey proteins were enzymatically hydrolyzed. Based on the antioxidant activity of the obtained hydrolysates, papain hydrolyzed gluten was selected for this study. Functional properties (water holding capacity, emulsifying capacity and stability, foam formation and st

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20

Banc, A., C. Charbonneau, M. Dahesh, et al. "Small angle neutron scattering contrast variation reveals heterogeneities of interactions in protein gels." Soft Matter 12, no. 24 (2016): 5340–52. http://dx.doi.org/10.1039/c6sm00710d.

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The SANS analysis of gluten gels prepared with deuterated solvent evidences the formation of large scale zones enriched in protonated proteins. The formation of these zones is associated to the heterogeneities of interaction between the different gluten proteins and the solvent.

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21

JOHANSSON, E., M. L. PRIETO-LINDE, G. SVENSSON, and J. Ö. JÖNSSON. "Influences of cultivar, cultivation year and fertilizer rate on amount of protein groups and amount and size distribution of mono- and polymeric proteins in wheat." Journal of Agricultural Science 140, no. 3 (2003): 275–84. http://dx.doi.org/10.1017/s0021859603003162.

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Influences of cultivar and environment, i.e. cultivation year and fertilizer rate, on amount of protein groups and amount and size distribution of mono- and polymeric proteins, were investigated in four sets of wheat (Triticum aestivum L.). The cultivars were chosen in order to obtain a high range of variation in protein concentration and gluten strength. Environmental influences on protein concentration and gluten strength were investigated, as well as relations between variation in protein concentration and gluten strength and variation in protein groups and amount and size distribution of m

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Gabler, Angelika Miriam, and Katharina Anne Scherf. "Comparative Characterization of Gluten and Hydrolyzed Wheat Proteins." Biomolecules 10, no. 9 (2020): 1227. http://dx.doi.org/10.3390/biom10091227.

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Hydrolyzed wheat proteins (HWPs) are widely used as functional ingredients in foods and cosmetics, because of their emulsifying and foaming properties. However, in individuals suffering from celiac disease or wheat allergy, HWPs may have a modified immunoreactivity compared to native gluten due to changes in molecular structures. Although a variety of HWPs are commercially available, there are no in-depth comparative studies that characterize the relative molecular mass (Mr) distribution, solubility, and hydrophilicity/hydrophobicity of HWPs compared to native gluten. Therefore, we aimed to fi

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Caputo, Ivana, Marilena Lepretti, Stefania Martucciello, and Carla Esposito. "Enzymatic Strategies to Detoxify Gluten: Implications for Celiac Disease." Enzyme Research 2010 (October 7, 2010): 1–9. http://dx.doi.org/10.4061/2010/174354.

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Celiac disease is a permanent intolerance to the gliadin fraction of wheat gluten and to similar barley and rye proteins that occurs in genetically susceptible subjects. After ingestion, degraded gluten proteins reach the small intestine and trigger an inappropriate T cell-mediated immune response, which can result in intestinal mucosal inflammation and extraintestinal manifestations. To date, no pharmacological treatment is available to gluten-intolerant patients, and a strict, life-long gluten-free diet is the only safe and efficient treatment available. Inevitably, this may produce consider

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Cui, Tingting, Rui Liu, Tao Wu, Wenjie Sui, and Min Zhang. "Influence of Konjac Glucomannan and Frozen Storage on Rheological and Tensile Properties of Frozen Dough." Polymers 11, no. 5 (2019): 794. http://dx.doi.org/10.3390/polym11050794.

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The impact of various amounts of konjac glucomannan on the structural and physicochemical properties of gluten proteins/dough at different periods of frozen storage is evaluated in the present study. As frozen storage time was prolonged, the molecular weight and the free sulfhydryl content of gluten proteins and the tensile properties of frozen dough all decreased. The addition of konjac glucomannan reduced the variations in the structural and rheological properties of gluten proteins/dough. Frozen dough with 2.5% added konjac glucomannan showed the highest water binding capacity and retarded

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Sharma, Girdhari M. "Immunoreactivity and Detection of Wheat Proteins by Commercial ELISA Kits." Journal of AOAC INTERNATIONAL 95, no. 2 (2012): 364–71. http://dx.doi.org/10.5740/jaoacint.sge_sharma.

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Abstract Wheat proteins are responsible for sensitivities, including baker's asthma, immunoglobulin E (IgE)-mediated allergic reaction, wheat-dependent, exercise-induced anaphylaxis, and celiac disease. The detection of gluten/wheat traces in foods is important to safeguard the health of wheat-sensitive individuals and comply with food labeling. Many immunoanalytical-based commercial kits are available for the quantification of gliadin/gluten/wheat proteins. We compared the immunoreactivity of wheat fractions with wheat-allergic human serum IgE and antibody conjugates used in six commercial im

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Strońska, Aleksandra, Waldemar Pluta, Alicja Lalko, and Anna Lubkowska. "Gluten and gluten-dependent diseases." Journal of Education, Health and Sport 11, no. 3 (2021): 26–33. https://doi.org/10.12775/JEHS.2021.11.03.003.

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<strong>Strońska Aleksandra, Pluta Waldemar, Lalko Alicja, Lubkowska Anna</strong><strong>. </strong><strong>Gluten and gluten-dependent diseases</strong><strong>. Journal of Education, Health and Sport. 2021;11(3):26-33. eISSN 2391-8306. DOI http://dx.doi.org/10.12775/JEHS.2021.11.03.003</strong> <strong>https://apcz.umk.pl/czasopisma/index.php/JEHS/article/view/JEHS.2021.11.03.003</strong> <strong>https://zenodo.org/record/4595082</strong>               <strong>The journal has had 5 points in Ministry of Science and Higher Education parametric evaluation. &

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Haro, Carmen, María H. Guzmán-López, Miriam Marín-Sanz, et al. "Consumption of Tritordeum Bread Reduces Immunogenic Gluten Intake without Altering the Gut Microbiota." Foods 11, no. 10 (2022): 1439. http://dx.doi.org/10.3390/foods11101439.

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Gluten proteins are responsible for the wheat breadmaking quality. However, gluten is also related to human pathologies for which the only treatment is a gluten-free diet (GFD). GFD has gained popularity among individuals who want to reduce their gluten intake. Tritordeum is a cereal species that originated after crossing durum wheat with wild barley and differs from bread wheat in its gluten composition. In this work, we have characterized the immunogenic epitopes of tritordeum bread and results from a four-phase study with healthy adults for preferences of bread and alterations in the gut mi

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Shewry, P. R., N. G. Halford, P. S. Belton, and A. S. Tatham. "The structure and properties of gluten: an elastic protein from wheat grain." Philosophical Transactions of the Royal Society of London. Series B: Biological Sciences 357, no. 1418 (2002): 133–42. http://dx.doi.org/10.1098/rstb.2001.1024.

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The wheat gluten proteins correspond to the major storage proteins that are deposited in the starchy endosperm cells of the developing grain. These form a continuous proteinaceous matrix in the cells of the mature dry grain and are brought together to form a continuous viscoelastic network when flour is mixed with water to form dough. These viscoelastic properties underpin the utilization of wheat to give bread and other processed foods. One group of gluten proteins, the HMM subunits of glutenin, is particularly important in conferring high levels of elasticity (i.e. dough strength). These pro

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Lundin, K. E., H. Scott, T. Hansen, et al. "Gliadin-specific, HLA-DQ(alpha 1*0501,beta 1*0201) restricted T cells isolated from the small intestinal mucosa of celiac disease patients." Journal of Experimental Medicine 178, no. 1 (1993): 187–96. http://dx.doi.org/10.1084/jem.178.1.187.

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Celiac disease (CD) is most probably an immunological disease, precipitated in susceptible individuals by ingestion of wheat gliadin and related proteins from other cereals. The disease shows a strong human HLA association predominantly to the cis or trans encoded HLA-DQ(alpha 1*0501,beta 1*0201) (DQ2) heterodimer. T cell recognition of gliadin presented by this DQ heterodimer may thus be of immunopathogenic importance in CD. We therefore challenged small intestinal biopsies from adult CD patients on a gluten-free diet in vitro with gluten (containing both gliadin and other wheat proteins), an

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Li, Bose, Stockwell, Howitt, and Colgrave. "Assessing the Utility of Multiplexed Liquid Chromatography-Mass Spectrometry for Gluten Detection in Australian Breakfast Food Products." Molecules 24, no. 20 (2019): 3665. http://dx.doi.org/10.3390/molecules24203665.

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Coeliac disease (CD) is an autoimmune disorder triggered by the ingestion of gluten that is associated with gastrointestinal issues, including diarrhea, abdominal pain, and malabsorption. Gluten is a general name for a class of cereal storage proteins of wheat, barley, and rye that are notably resistant to gastrointestinal digestion. After ingestion, immunogenic peptides are subsequently recognized by T cells in the gastrointestinal tract. The only treatment for CD is a life-long gluten-free diet. As such, it is critical to detect gluten in diverse food types, including those where one would n

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Sabença, Carolina, Miguel Ribeiro, Telma de Sousa, Patrícia Poeta, Ana Sofia Bagulho, and Gilberto Igrejas. "Wheat/Gluten-Related Disorders and Gluten-Free Diet Misconceptions: A Review." Foods 10, no. 8 (2021): 1765. http://dx.doi.org/10.3390/foods10081765.

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In the last 10,000 years, wheat has become one of the most important cereals in the human diet and today, it is widely consumed in many processed food products. Mostly considered a source of energy, wheat also contains other essential nutrients, including fiber, proteins, and minor components, such as phytochemicals, vitamins, lipids, and minerals, that together promote a healthy diet. Apart from its nutritional properties, wheat has a set of proteins, the gluten, which confer key technical properties, but also trigger severe immune-mediated diseases, such as celiac disease. We are currently w

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Lee, Ga-Yang, Min-Jeong Jung, Byoung-Mok Kim, and Joon-Young Jun. "Identification and Growth Characteristics of a Gluten-Degrading Bacterium from Wheat Grains for Gluten-Degrading Enzyme Production." Microorganisms 11, no. 12 (2023): 2884. http://dx.doi.org/10.3390/microorganisms11122884.

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Immunogenic peptides from wheat gluten can be produced during digestion, which are difficult to digest by gastrointestinal proteases and negatively affect immune responses in humans. Gluten intolerance is a problem in countries where wheat is a staple food, and a gluten-free diet is commonly recommended for its treatment and prevention. Enzyme approaches for degradation of the peptides can be considered as a strategy for its prevention. Here, we isolated a gluten-degrading bacterium, Bacillus amyloliquefaciens subsp. plantarum, from wheat grains. The culture conditions for enzyme production or

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Jin, Hua Li, Jin Shui Wang, and Ke Bian. "Characteristics of Enzymatic Hydrolysis of the Wheat Gluten Proteins Treated by Ultrasound Wave." Advanced Materials Research 343-344 (September 2011): 1015–22. http://dx.doi.org/10.4028/www.scientific.net/amr.343-344.1015.

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Effects of sonication at 150W and 300W power output on hydrolysis of wheat gluten using two proteinases (Protamex and papain) were evaluated in the present study. Sonication resulted in the increase in amounts of free sulphydryl (SH) of wheat gluten. Significant (P < 0.05) increase in SH contents at 300W power output was found compared with the control and those samples sonicated at 150W power output. Degree of hydrolysis (DH) and protein recovery (PR) of the wheat gluten hydrolysates increased with sonication time and power output. Significant (P < 0.05) increase in DH and PR of the whe

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Caminero, Alberto, Esther Nistal, Alexandra R. Herrán, et al. "Differences in gluten metabolism among healthy volunteers, coeliac disease patients and first-degree relatives." British Journal of Nutrition 114, no. 8 (2015): 1157–67. http://dx.doi.org/10.1017/s0007114515002767.

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AbstractCoeliac disease (CD) is an immune-mediated enteropathy resulting from exposure to gluten in genetically predisposed individuals. Gluten proteins are partially digested by human proteases generating immunogenic peptides that cause inflammation in patients carrying HLA-DQ2 and DQ8 genes. Although intestinal dysbiosis has been associated with patients with CD, bacterial metabolism of gluten has not been studied in depth thus far. The aim of this study was to analyse the metabolic activity of intestinal bacteria associated with gluten intake in healthy individuals, CD patients and first-de

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Svidlo, Karyna. "Innovative Gero-dietetic Confectionery Products Technology with Using Secondary Dairy Raw Food." Restaurant and Hotel Consulting. Innovations 2, no. 1 (2019): 27–35. https://doi.org/10.31866/2616-7468.2.1.2019.170407.

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Actuality. The process of creating a new branch of food industry for gero-dietetic products is important in some aspects: wide introduction of gero-dietetic products in the actual food for elderly and old people will enable us to correct the nutrition of contemporary people; the use of gero-dietetic products is extremely important for medical nutrition and prevention of premature aging. Purpose and methods. The purpose of the article is to ground the use of whey proteins concentrate obtained by ultrafiltration with fructose in the gero-dietetic confectionery technology. The method of

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Gojkovic Cvjetkovic, Vesna S., Dragana M. Skuletic, Zeljka R. Marjanovic-Balaban, Dragan P. Vujadinovic, Danijela Z. Rajic, and Vladimir M. Tomovic. "Gliadin Proteins in Muffins with Quinoa Flour." Food Processing: Techniques and Technology 54, no. 1 (2024): 82–92. http://dx.doi.org/10.21603/2074-9414-2024-1-2490.

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Partial replacement of wheat flour in foodstuffs is of great importance in the food industry. Muffins are a type of semi-sweet cake that is traditionally made from wheat flour. They are especially favored by children and senior citizens. Muffins have a long shelf life, which also contributes to their popularity. However, gluten, the main protein in wheat flour, is commonly associated with celiac disease. Gluten consists of two fractions: gliadins and glutenins. In this experiment, the original muffins contained 100% wheat flour. Then, we replaced a portion of wheat flour with 25, 50, and

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Aavula, Naveen1 Patel Supriya2 Vemula Anjula Krishna3. "Gluten free wheat -A good diet for Celiac patients." Science World a monthly e magazine 3, no. 2 (2023): 133–35. https://doi.org/10.5281/zenodo.7697773.

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Wheat is the mostly consumed crop all over the world. Wheat crop constitutes 70 -80% gluten,10-12% protein and 70% starch in it. Gluten present in the wheat can be divided into two groups: glutenin’s and gliadins. Presently modern wheat varieties have high gluten content. Gluten has immunoreactive proteins in it and consumption of wheat having this gluten causes allergic reactions to some people. These allergic reactions lead to celiac disease. It is strictly recommended for people to consume gluten free wheat varieties to protect or reduce the symptoms of the celiac disease.

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Marjanović-Balaban, Željka, Vesna Gojković Cvjetković, and Radoslav Grujić. "Gliadin proteins from wheat flour: the optimal determination conditions by ELISA." Foods and Raw Materials 9, no. 2 (2021): 364–70. http://dx.doi.org/10.21603/2308-4057-2021-2-364-370.

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Introduction. The number of people with celiac disease is rapidly increasing. Gluten, is one of the most common food allergens, consists of two fractions: gliadins and glutenins. The research objective was to determine the optimal conditions for estimating gliadins by using enzyme-linked immunosorbent assay (ELISA).  Study objects and methods. The experiment involved wheat flour samples (0.10; 0.20, 0.25, 0.50, and 1.0 g) suspended in different solvents (ethanol, methanol, 1-propanol, and isopropanol) of different concentrations (40, 50, 60, 70, 80, and 90% v/v). The samples were diluted

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Kłosok, Konrad, Renata Welc, Emilia Fornal, and Agnieszka Nawrocka. "Effects of Physical and Chemical Factors on the Structure of Gluten, Gliadins and Glutenins as Studied with Spectroscopic Methods." Molecules 26, no. 2 (2021): 508. http://dx.doi.org/10.3390/molecules26020508.

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This review presents applications of spectroscopic methods, infrared and Raman spectroscopies in the studies of the structure of gluten network and gluten proteins (gliadins and glutenins). Both methods provide complimentary information on the secondary and tertiary structure of the proteins including analysis of amide I and III bands, conformation of disulphide bridges, behaviour of tyrosine and tryptophan residues, and water populations. Changes in the gluten structure can be studied as an effect of dough mixing in different conditions (e.g., hydration level, temperature), dough freezing and

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Tian, Na, Daniel A. Leffler, Ciaran P. Kelly, et al. "Despite sequence homologies to gluten, salivary proline-rich proteins do not elicit immune responses central to the pathogenesis of celiac disease." American Journal of Physiology-Gastrointestinal and Liver Physiology 309, no. 11 (2015): G910—G917. http://dx.doi.org/10.1152/ajpgi.00157.2015.

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Celiac disease (CD) is an inflammatory disorder triggered by ingested gluten, causing immune-mediated damage to the small-intestinal mucosa. Gluten proteins are strikingly similar in amino acid composition and sequence to proline-rich proteins (PRPs) in human saliva. On the basis of this feature and their shared destination in the gastrointestinal tract, we hypothesized that salivary PRPs may modulate gluten-mediated immune responses in CD. Parotid salivary secretions were collected from CD patients, refractory CD patients, non-CD patients with functional gastrointestinal complaints, and healt

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Riefolo, C., D. Ficco, L. Cattivelli, and P. Vita. "Genetic diversity of gluten proteins inT. turgidumL." Cereal Research Communications 39, no. 3 (2011): 405–14. http://dx.doi.org/10.1556/crc.39.2011.3.10.

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Ribotta, P. D., S. F. Ausar, D. M. Beltramo, and A. E. León. "Interactions of hydrocolloids and sonicated-gluten proteins." Food Hydrocolloids 19, no. 1 (2005): 93–99. http://dx.doi.org/10.1016/j.foodhyd.2004.04.018.

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Manivel, K., Dhanalakshmi D, Arun A, Kanimozhi S, and H. M. Moyeenudin. "The Role of Gluten Proteins in Food Production: Quality of Yeast-Leavened Sugar." International Journal for Research in Applied Science and Engineering Technology 13, no. 4 (2025): 6036–41. https://doi.org/10.22214/ijraset.2025.69771.

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Abstract: The present paper studies the impact of gluten polymerization on the quality of yeast leavened sugar and fat rich developed dough model systems. This was done using an approach based on the use of the redox agent’s l-cysteine and potassium iodate, and N-ethylmaleimide to selectively alter the properties of the wheat gluten proteins in such model systems. Despite the high levels of sugar and fat in the system, redox agents affected dough expansion during fermentation and protein polymerization during baking. The data suggest that both gluten development during mixing and subsequent po

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Gasparre, Nicola, Marco van den Berg, Filip Oosterlinck, and Arjen Sein. "High-Moisture Shear Processes: Molecular Changes of Wheat Gluten and Potential Plant-Based Proteins for Its Replacement." Molecules 27, no. 18 (2022): 5855. http://dx.doi.org/10.3390/molecules27185855.

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Nowadays, a growing offering of plant-based meat alternatives is available in the food market. Technologically, these products are produced through high-moisture shear technology. Process settings and material composition have a significant impact on the physicochemical characteristics of the final products. Throughout the process, the unfolded protein chains may be reduced, or associate in larger structures, creating rearrangement and cross-linking during the cooling stage. Generally, soy and pea proteins are the most used ingredients in plant-based meat analogues. Nevertheless, these protein

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Ribeiro, Miguel, Telma de Sousa, Patrícia Poeta, Ana Sofia Bagulho, and Gilberto Igrejas. "Review of Structural Features and Binding Capacity of Polyphenols to Gluten Proteins and Peptides In Vitro: Relevance to Celiac Disease." Antioxidants 9, no. 6 (2020): 463. http://dx.doi.org/10.3390/antiox9060463.

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Polyphenols have been extensively studied due to their beneficial effects on human health, particularly for the prevention and treatment of diseases related to oxidative stress. Nevertheless, they are also known to have an anti-nutritional effect in relation to protein metabolism. This effect is a consequence of its binding to digestive enzymes and/or protein substrates. Dietary gluten is the main trigger of celiac disease, a common immune-based disease of the small intestine and for which the only treatment available is the adherence to a gluten-free diet. Recent studies have addressed the us

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Sánchez-León, Susana, María José Giménez, Isabel Comino, et al. "Stimulatory Response of Celiac Disease Peripheral Blood Mononuclear Cells Induced by RNAi Wheat Lines Differing in Grain Protein Composition." Nutrients 11, no. 12 (2019): 2933. http://dx.doi.org/10.3390/nu11122933.

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Wheat gluten proteins are responsible for the bread-making properties of the dough but also for triggering important gastrointestinal disorders. Celiac disease (CD) affects approximately 1% of the population in Western countries. The only treatment available is the strict avoidance of gluten in the diet. Interference RNA (RNAi) is an excellent approach for the down-regulation of genes coding for immunogenic proteins related to celiac disease, providing an alternative for the development of cereals suitable for CD patients. In the present work, we report a comparative study of the stimulatory c

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Fernández-Pérez, Silvia, Jenifer Pérez-Andrés, Sergio Gutiérrez, et al. "The Human Digestive Tract Is Capable of Degrading Gluten from Birth." International Journal of Molecular Sciences 21, no. 20 (2020): 7696. http://dx.doi.org/10.3390/ijms21207696.

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The human gastrointestinal system has the capacity to metabolize dietary gluten. The capacity to degrade gliadin-derived peptide is present in humans from birth and increases during the first stages of life (up to 6–12 months of age). Fecal samples from 151 new-born and adult non-celiac disease (NCD) volunteers were collected, and glutenase and glianidase activities were evaluated. The capacity of total fecal proteins to metabolize 33-mer, 19-mer, and 13-mer gliadin peptides was also evaluated by high-performance liquid chromatography (HPLC). Feces from new-borns (meconium) showed glutenase an

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Torbica, Aleksandra M., Jasna S. Mastilović, Milica M. Pojić, and Žarko S. Kevrešan. "Effects of Wheat Bug (Eurygasterspp. andAeliaspp.) Infestation in Preharvest Period on Wheat Technological Quality and Gluten Composition." Scientific World Journal 2014 (2014): 1–6. http://dx.doi.org/10.1155/2014/148025.

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The effects of wheat bug infestation (Eurygasterspp. andAeliaspp.) on the composition of wheat gluten proteins and its influence on flour technological quality were investigated in the present study. Wheat samples of six wheat varieties, collected from two localities in northern Serbia, were characterized by significantly different level of wheat bug infestation. Composition of wheat gluten proteins was determined using sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS PAGE), while the selected parameters of technological quality were determined according to standard and modified

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Muslimov, N. Zh, A. B. Abuova, and A. I. Kabylda. "Characteristics of the amino acid composition of flour types for gluten-free pasta production." Journal of Almaty Technological University, no. 3 (September 25, 2022): 64–73. http://dx.doi.org/10.48184/2304-568x-2022-3-64-73.

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Research on the study of the formulation of gluten-free pasta and the selection of raw materials for their production, depending on the amino acid composition, is necessary for the prevention and treatment of diseases such as phenylketonuria and celiac disease, non-celiac non-allergic sensitivity. In the world it occurs with a frequency of 1: 100. More than 472 people are registered in Kazakhstan. Wheat gliadin is characterized by a deficient content of essential amino acids: methionine, cysteine, threonine, tryptophan, arginine, histidine, especially limiting lysine. However, wheat contains n

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Yamada, Yukinori, Tomoharu Yokooji, Kyohei Kunimoto та ін. "Hypoallergenic Wheat Line (1BS-18H) Lacking ω5-Gliadin Induces Oral Tolerance to Wheat Gluten Proteins in a Rat Model of Wheat Allergy". Foods 11, № 15 (2022): 2181. http://dx.doi.org/10.3390/foods11152181.

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The early ingestion of food can prevent the onset of food allergy related to inducing oral tolerance (OT). We developed the Hokushin wheat line as a hypoallergenic wheat (1BS-18H) lacking ω5-gliadin, a major allergen of wheat-dependent exercise-induced anaphylaxis (WDEIA). The 1BS-18H wheat had lower ability of sensitization for ω5-gliadin compared with Hokushin wheat. Here, we evaluated the induction of OT to gluten and ω5-gliadin by the early consecutive ingestion of 1BS-18H gluten using a rat model of wheat allergy. Rats were subcutaneously immunized with commercial gluten or native ω5-glia

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