Effects Of Different Treatments On Physical And Chemical Properties And Allergenicity Of Gluten

As a traditional nutritious and low-cost plant protein,gluten has the characteristics of improving product rheological properties and enhancing product quality with safe protein nutritional supplement and has high economic value.The gliadin is the main sensitizing protein,which can cause various allergic reactions such as vomiting,diarrhea,high blood pressure and other allergies.Therefore,the application of gluten is limited to a certain extent.Modification of gluten is an important method for application of gluten.Nine commonly used modified methods of gluten were selected to explore the improvement of processing properties and allergenicity of gluten.The main conclusions are as follows:The fluorescence spectrum of gluten meal treated with deamidation,ultrasound,microwave,and papain showed a significant red shift.The surface hydrophobicity?H₀?of gluten increased significantly.The H₀ increased by 238.78%and 188.82%after deamidation and acetylation.The disulfide bond content of the alcalase and papain-treated gluten decreased 93.50%and 80.60%respectively.In addition to microwave treatment,other treatments significantly improved the solubility of gluten.The oil retention of two enzymatic hydrolyzed gluten increased by 92.19%and 58.44%,the emulsification also improved significantly.The structure of gliadin modified by phosphorylation,alcalase and papain changed significantly.The?-sheet contents were reduced by 25.91%,16.64%,14.72%.The H₀ of gliadin decreased by 65.5%,67.6%and 44.4.%.The results of SDS-PAGE analysis showed that the molecular weight of gliadin after phosphorylation increased,and the gliadins were enzymatically hydrolyzed into small molecule peptides.The results of in vitro simulated digestion showed that gliadins were mostly digested in the stomach for 10 min and rarely entered the digestive part of the intestine.In vivo sensitization results showed that the allergic characteristics of sensitized mice by treated gliadin were significantly reduced.The specific IgE level?0.18?of the alcalase-sensitized group was not significantly different from that of the non-sensitized group?0.16?.It showed that phosphorylation,alcalase and papain modification methods can effectively reduce the allergenicity of gliadin,and the decrease in sensitization of gliadin is closely related to the structural changes.