Skip to main content
padlock icon - secure page this page is secure

Effect of different enzymes on immunogenicity of pasta

Buy Article:

$63.00 + tax (Refund Policy)

Development of hypoimmunogenic products or Gluten-free products targeting coeliacs is a novel approach to treat coeliac disease (CD). The study aims at the development of hypoimmunogenic pasta using different enzymes. Different variations of pasta were prepared using enzymes like protease (P1), transglutaminase (Tg2), xylanase (Xy3) and actinase (Act4). Cooking quality and immunogenic property were tested. All variations of past samples showed cooking loss of 3.12–3.56%, whereas, protease-treated pasta showed loss of 7.2%. Xylanase enzyme was effective in reducing cooking loss when incubated with protease enzyme (P + Xy). Texture studies indicated that all variations of pasta had slightly lower firmness than control pasta. SDS-PAGE, biochemical results indicated that enzymes treatment affected allergen protein profiles. Immunological assays indicated that protease-treated pasta had very low immunoreactivity though sensory attributes were slightly lower than the control. P + Xy and P + Act also showed very less antigenic property against anti-gliadin antibody.
No Reference information available - sign in for access.
No Citation information available - sign in for access.
No Supplementary Data.
No Article Media
No Metrics

Keywords: coeliac disease; enzyme modification; gluten detoxification; hypoimmunogenic pasta

Document Type: Research Article

Affiliations: Flour Milling, Baking and Confectionery Technology Department, CSIR-Central Food Technological Research Institute, Mysore, India

Publication date: March 4, 2015

More about this publication?
  • Access Key
  • Free content
  • Partial Free content
  • New content
  • Open access content
  • Partial Open access content
  • Subscribed content
  • Partial Subscribed content
  • Free trial content
Cookie Policy
Cookie Policy
Ingenta Connect website makes use of cookies so as to keep track of data that you have filled in. I am Happy with this Find out more