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The potential of papain and alcalase enzymes and process optimizations to reduce allergenic gliadins in wheat flour

文献类型： 外文期刊

作者： Li, Ying 1 ; Yu, Jianmei 1 ; Goktepe, Ipek 3 ; Ahmedna, Mohamed 3 ;

作者机构： 1.N Carolina Agr & Tech State Univ, Dept Family & Consumer Sci, Greensboro, NC 27411 USA

2.Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Peoples R China

3.Qatar Univ, Dept Biol & Environm Sci, Doha, Qatar

关键词： Wheat allergen reduction;Enzymatic treatment;Digestive protease;Non-digestive protease;Gliadin content;IgE-binding

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

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收录情况： SCI

摘要： The objectives of this study were to select effective enzymes that catalyze the hydrolysis of allergenic proteins, gliadins, in wheat flour and to optimize the enzymatic treatment conditions. Six proteases were tested. Hydrolyzed samples were tested for residual gliadin concentrations and in vitro allergenicity. The hydrolysis conditions of wheat protein by the effective enzymes were optimized by central composite design. Results showed that alcalase from Bacillus licheniformis, and papain from latex of papaya fruit had greater ability to reduce gliadin content of wheat flour than flavourzyme, pepsin, trypsin or alpha-chymotrypsin. The sequential-treatment of wheat flour by alcalase-papain was more effective in reducing gliadin content than single enzyme treatment. Under the optimal conditions of sequential enzymatic treatment, gliadin was almost completely removed, resulting in the flour extract showing lowest IgE-binding. Therefore, this could be a promising biotechnology for preparing low allergenic wheat products. (C) 2015 Elsevier Ltd. All rights reserved.

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