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https://www.readbyqxmd.com/read/28317736/evaluation-of-phenolic-profile-and-antioxidant-capacity-in-gluten-free-flours
#1
Gabriele Rocchetti, Giulia Chiodelli, Gianluca Giuberti, Francesco Masoero, Marco Trevisan, Luigi Lucini
The characterization of phenolic fingerprints in common gluten-free flours is still scarce. Total phenolic and anthocyanin contents, antioxidant capacity and the entire phenolic profile were investigated for extracts from chickpea, sorghum, quinoa, black rice, lentil, amaranth, brown rice, oat and white rice flours, using soft wheat flour as a comparison. The highest phenolic content was found in black rice, followed by quinoa extracts (147.9 and 87.2mg gallic acid equivalents 100g(-1), respectively). Consistently, antioxidant capacity was highest in black rice and quinoa flours (34mmol trolox equivalents 100g(-1)), while anthocyanins were highest in black rice flour...
August 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28298671/optimization-of-additive-content-and-their-combination-to-improve-the-quality-of-pure-barley-bread
#2
Milica Pojić, Tamara Dapčević Hadnađev, Miroslav Hadnađev, Slađana Rakita, Aleksandra Torbica
The objective of this study was to model the influence of pregelatinized OSA starch (OSA), wheat gluten (Gl) and xylanase (Xyl) on breadmaking potential of barley flour by using response surface methodology. Addition of these ingredients had significant effect on specific bread volume, crust and crumb lightness, crumb texture, average cell size and crumb density. OSA showed the most pronounced effect on specific bread volume, average cell size, crumb density and hardness. Interaction between OSA and Gl, as well as Gl and Xyl, respectively, increased and decreased the specific bread volume and crumb chewiness, while the interaction between OSA and Xyl decreased the specific volume decrease and increased crumb chewiness...
March 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28290332/peptides-from-gluten-digestion-a-comparison-between-old-and-modern-wheat-varieties
#3
Barbara Prandi, Tullia Tedeschi, Silvia Folloni, Gianni Galaverna, Stefano Sforza
Coeliac disease is an autoimmune enteropathy that develops in genetically predisposed subjects after the ingestion of gluten or related proteins. Coeliac disease has an increasing incidence in the last years in western countries and it has been suggested that wheat breeding might have contributed to select more toxic forms of gluten. In this work, we analysed gluten peptides generated by in vitro digestion of different old and modern Triticum varieties, using LC-MS. We concluded that old varieties analysed produced a higher quantity of peptides containing immunogenic and toxic sequences than modern ones...
January 2017: Food Research International
https://www.readbyqxmd.com/read/28289425/characterization-of-changes-in-gluten-proteins-in-low-gliadin-transgenic-wheat-lines-in-response-to-application-of-different-nitrogen-regimes
#4
María Dolores García-Molina, Francisco Barro
Gluten proteins are major determinants of the bread making quality of wheat but also of important gluten-related disorders. The gluten protein accumulation during grain filling is strongly influenced by nitrogen fertilization. We have characterized the gluten proteins in low-gliadin wheat lines as influenced by nitrogen treatments in two experiments. These transgenic lines, D783, D793, C655, D577, and E82 were obtained by using two different RNAi silencing fragments and two endosperm-specific promoters to drive the silencing fragments (d-hordein and γ-gliadin)...
2017: Frontiers in Plant Science
https://www.readbyqxmd.com/read/28283419/circulating-gluten-specific-foxp3-cd39-regulatory-t-cells-have-impaired-suppressive-function-in-celiac-disease
#5
Laura Cook, C Mee Ling Munier, Nabila Seddiki, David van Bockel, Noé Ontiveros, Melinda Y Hardy, Jana K Gillies, Megan K Levings, Hugh Reid, Jan Peterson, Jamie Rossjohn, Robert P Anderson, John Zaunders, Jason A Tye-Din, Anthony D Kelleher
BACKGROUND: Celiac disease is a chronic immune-mediated inflammatory disorder of the gut triggered by dietary gluten. Although the effector T-cell response in celiac disease has been well characterized, the role of regulatory T-cells (Tregs) in the loss of tolerance to gluten remains poorly understood. OBJECTIVE: To define if celiac disease patients have a dysfunction or lack of gluten-specific FOXP3(+) Tregs. METHODS: Treated celiac disease patients underwent oral wheat challenge to stimulate re-circulation of gluten-specific T-cells...
March 7, 2017: Journal of Allergy and Clinical Immunology
https://www.readbyqxmd.com/read/28265353/effects-of-pretreatments-of-banana-musa-aaa-omini-on-the-composition-rheological-properties-and-baking-quality-of-its-flour-and-composite-blends-with-wheat-flour
#6
Adegoke H Bakare, Olukemi D Ogunbowale, Mojisola O Adegunwa, Joseph O Olusanya
Effects of chemical and heat pretreatments on the protein, gluten, and alpha-amylase activity, pasting (Peak [P], Final [F] setback [S] viscosity, pasting temperature [PT] and time [T]) and alveogram (Energy [E], maximum inflation [MI], P/L, and elasticity index [EI]) properties of flour from the pretreated bananas and its composite with wheat flour (WF) were examined. The baking (water absorption [WA] and specific volume [SV]) and sensory properties of bread produced from the flour were also examined. Protein, gluten, and alpha-amylase activity ranged from 4...
March 2017: Food Science & Nutrition
https://www.readbyqxmd.com/read/28254025/assessment-of-chapatti-quality-of-wheat-varieties-based-on-physicochemical-rheological-and-sensory-traits
#7
Manju Kundu, Bhupendar Singh Khatkar, Neelam Gulia
Fifty wheat varieties were assessed for chapatti quality using grain characteristics, dough rheological properties and pasting characteristics. Results revealed that 88% of wheat varieties studied were medium-hard to hard based on kernel texture. Water absorption and damaged starch were found to be important parameters for chapatti quality as both parameters had significant positive effect on the pliability and puffing height of chapatti. Protein content and gluten strength parameters like SDS sedimentation volume, dough stability and gluten index were found to have a negative impact on chapatti quality...
July 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28244676/what-is-gluten
#8
REVIEW
Jessica R Biesiekierski
Gluten is the main storage protein of wheat grains. Gluten is a complex mixture of hundreds of related but distinct proteins, mainly gliadin and glutenin. Similar storage proteins exist as secalin in rye, hordein in barley, and avenins in oats and are collectively referred to as "gluten." The objective was to discuss the biochemical and functional properties of the gluten proteins, including structure, sources, and dietary intakes. Literature was reviewed from food science and nutrition journals. The gluten protein networks vary because of different components and sizes, and variability caused by genotype, growing conditions, and technological processes...
March 2017: Journal of Gastroenterology and Hepatology
https://www.readbyqxmd.com/read/28244667/non-coeliac-gluten-sensitivity
#9
REVIEW
Peter R Gibson, Gry I Skodje, Knut E A Lundin
Irritable bowel syndrome-like symptoms in response to wheat ingestion is common and well described, but whether the reaction is due to gluten (i.e., non-coeliac gluten sensitivity), other wheat proteins, or FODMAPs (mostly fructans) alone or in combinations has not been clearly defined. Exclusion of coeliac disease in the presence of negative serology, and normal villous architecture but increased density of intraepithelial lymphocytes on duodenal biopsies, is difficult. Furthermore, the confidence by which a positive diagnosis is made or non-coeliac gluten sensitivity is excluded by blinded placebo-controlled rechallenge with wheat protein is reduced by strong nocebo responses generally found in patients with self-reported non-coeliac gluten sensitivity...
March 2017: Journal of Gastroenterology and Hepatology
https://www.readbyqxmd.com/read/28243563/comparison-of-four-functionalization-methods-of-gold-nanoparticles-for-enhancing-the-enzyme-linked-immunosorbent-assay-elisa
#10
Paula Ciaurriz, Fátima Fernández, Edurne Tellechea, Jose F Moran, Aaron C Asensio
The enzyme-linked immunosorbent assay (ELISA) technique is based on the specific recognition ability of the molecular structure of an antigen (epitope) by an antibody and is likely the most important diagnostic technique used today in bioscience. With this methodology, it is possible to diagnose illness, allergies, alimentary fraud, and even to detect small molecules such as toxins, pesticides, heavy metals, etc. For this reason, any procedures that improve the detection limit, sensitivity or reduce the analysis time could have an important impact in several fields...
2017: Beilstein Journal of Nanotechnology
https://www.readbyqxmd.com/read/28242933/fractionation-of-unreduced-gluten-proteins-on-sec-and-their-relationship-with-cookie-quality-characteristics
#11
Nisha Chaudhary, Priya Dangi, B S Khatkar
The size distribution assessment of unreduced wheat gluten proteins of commercial Indian wheat varieties was examined using Size-Exclusion Fast Protein Liquid Chromatography. Elution profiles were fractionated into five peaks, with the molecular weights of eluting peaks as 130-30, 55-20, 28-10 and <10 kDa (IV and V), respectively. Peak I (glutenins) and II (gliadins) exhibited contrary results with AWRC (r = 0.928** and r = -0.831**), R/E ratio (r = 0.745** and r = -0.869**), gluten index (r = 0...
February 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28240876/lipases-as-processing-aids-in-the-separation-of-wheat-flour-into-gluten-and-starch-impact-on-the-lipid-population-gluten-agglomeration-and-yield
#12
Sara Melis, Anneleen Pauly, Lien R Gerits, Bram Pareyt, Jan A Delcour
Three lipases with different hydrolysis specificities were tested in a laboratory-scale dough-batter wheat flour separation process in two concentrations. Lipolase specifically hydrolyzed nonpolar flour lipids. At the highest concentration tested, it significantly improved gluten agglomeration and yield, also when combined with a xylanase with hydrolysis specificity toward water-extractable arabinoxylan. We hypothesize that its action is due to the release of adequate levels of free fatty acids, which, because at least a part of them is dissociated, act as anionic surfactants...
February 27, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28231182/overview-on-the-general-approaches-to-improve-gluten-free-pasta-and-bread
#13
REVIEW
Lucia Padalino, Amalia Conte, Matteo Alessandro Del Nobile
The use of gluten-free products is increasing since a growing number of people are suffering from celiac disease and thereby need gluten-free diet. Gluten is responsible for the visco-elastic characteristics of wheat-based products; therefore, its lack makes the gluten-free products not similar to wheat-based product, with scarce textural properties. This reason constitutes the major industrial limitation. Thus, obtaining good-quality gluten-free products represents a technological challenge. This review reports the main strategies adopted to produce high quality gluten-free pasta and bread...
December 9, 2016: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28231160/sourdough-based-biotechnologies-for-the-production-of-gluten-free-foods
#14
REVIEW
Luana Nionelli, Carlo Giuseppe Rizzello
Sourdough fermentation, a traditional biotechnology for making leavened baked goods, was almost completely replaced by the use of baker's yeast and chemical leavening agents in the last century. Recently, it has been rediscovered by the scientific community, consumers, and producers, thanks to several effects on organoleptic, technological, nutritional, and functional features of cereal-based products. Acidification, proteolysis, and activation of endogenous enzymes cause several changes during sourdough fermentation, carried out by lactic acid bacteria and yeasts, which positively affect the overall quality of the baked goods...
September 20, 2016: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28231144/effects-of-two-step-transamidation-of-wheat-semolina-on-the-technological-properties-of-gluten
#15
Salvatore Moscaritolo, Lucia Treppiccione, Antonio Ottombrino, Mauro Rossi
Celiac disease (CD) is an immune-mediated disorder caused by the ingestion of wheat gluten. A lifelong, gluten-free diet is required to alleviate symptoms and to normalize the intestinal mucosa. We previously found that transamidation reaction by microbial transglutaminase (mTG) was effective in down-regulating the gliadin-specific immune response in CD patients. In this study, the two-step transamidation protocol was adopted to treat commercial wheat semolina on a pilot scale. The effectiveness of the enzymatic reaction was tested by means of consolidated biochemical and immunological methods on isolated prolamins...
June 29, 2016: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28231125/fundamental-study-on-the-impact-of-gluten-free-starches-on-the-quality-of-gluten-free-model-breads
#16
Stefan W Horstmann, Markus C E Belz, Mareile Heitmann, Emanuele Zannini, Elke K Arendt
Starch is widely used as an ingredient and significantly contributes to texture, appearance, and overall acceptability of cereal based foods, playing an important role due to its ability to form a matrix, entrapping air bubbles. A detailed characterisation of five gluten-free starches (corn, wheat, rice, tapioca, potato) was performed in this study. In addition, the influence of these starches, with different compositional and morphological properties, was evaluated on a simple gluten-free model bread system...
April 21, 2016: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28231119/distinct-characteristics-of-rye-and-wheat-breads-impact-on-their-in-vitro-gastric-disintegration-and-in-vivo-glucose-and-insulin-responses
#17
Emilia Nordlund, Kati Katina, Hannu Mykkänen, Kaisa Poutanen
Disintegration of rye and wheat breads during in vitro gastric digestion and its relation to the postprandial glucose and insulin responses of the breads was studied. Breads with distinct composition and texture characteristics were prepared with refined or wholegrain wheat and rye flour by using either straight dough or sourdough process. After chewing and gastric digestion in vitro, 100% wholemeal and refined rye breads prepared by sourdough method were disintegrated to a much lower extent than the wheat breads, having more bread digesta particles with size over 2 or 3 mm...
March 25, 2016: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28231082/rheometric-non-isothermal-gelatinization-kinetics-of-chickpea-flour-based-gluten-free-muf%C3%AF-n-batters-with-added-biopolymers
#18
María Dolores Alvarez, Francisco Javier Cuesta, Beatriz Herranz, Wenceslao Canet
An attempt was made to analyze the elastic modulus (G0) of chickpea flour (CF)-based muffin batters made with CF alone and with added biopolymers (whey protein (WP), xanthan gum (XG), inulin (INL), and their blends) in order to evaluate their suitability to be a wheat flour (WF) substitute in muffins, and to model the heat-induced gelatinization of batters under non-isothermal heating condition from 25 ◦C to 90 ◦C. A rheological approach is proposed to determine the kinetic parameters (reaction order (n), frequency factor (k0), and activation energy (Ea)) using linearly-increasing temperature...
January 2, 2017: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28221929/risk-of-cross-contact-for-gluten-free-pizzas-in-shared-production-restaurants-in-relation-to-oven-cooking-procedures
#19
Olimpia Vincentini, Martina Izzo, Francesca Maialetti, Elena Gonnelli, Susanna Neuhold, Marco Silano
To allow celiac patients to have meals out, a growing number of restaurants and pizzas houses that simultaneously provide gluten-free (GF) pizzas and wheat-based (WB) pizzas have recently been opened in Italy. In these restaurants, GF pizzas are prepared with GF raw materials, following procedures that minimize the risk of gluten cross-contact. Here, we evaluate the risk of gluten cross-contact of GF pizzas in relation to the preparation procedures, thus aiming at identifying a safe procedure for cooking GF pizzas...
September 2016: Journal of Food Protection
https://www.readbyqxmd.com/read/28169607/the-gluten-free-diet-can-oats-and-wheat-starch-be-part-of-it
#20
J Rainer Poley
Objective and Conclusion: Uncertainty still exists about the use of oats and wheat starch as part of a gluten-free diet in patients with celiac disease (CD). This review should help to clarify the issues at hand. Whereas uncontaminated (from gluten/gliadin) oats and oats from cultivars not containing celiac-activating sequences of proline and glutamine can be used without risk of intestinal damage, wheat starch should not be used, unless it is free of gluten-that is, deglutinized-because even small amounts of gluten over time are able to induce small intestinal mucosal damage...
January 2017: Journal of the American College of Nutrition
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