Effect of different enzymes on immunogenicity of pasta

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.