Investigation of the effect of cold atmospheric plasma on gliadins and glutenins extracted from wheat flour samples

Abstract

Gluten proteins a type of storage protein in wheat (Triticum aestivum L.), indispensable for the development of the gluten network in dough, contain two fractions: gliadins and glutenins (Shewry, 2009(Shewry, , 2019. Gliadins are monomeric molecules, and glutenins form an extended network, synergistically forming the gluten network (Balakireva & Zamyatnin, 2016;Shewry & Lookhart, 2003).These proteins have great technological importance in many food systems (Delcour et al., 2012;Rustgi et al., 2019). They are responsible for the rheological and viscoelastic properties of wheat dough (Mioduszewski & Cieplak, 2021;Shewry, 2009). Gliadin fraction affects the extensibility, while glutenin fraction affects the strength and elasticity of the wheat dough (Mioduszewski & Cieplak, 2021).A great number of food allergens are proteins whose molecular weight ranges from 10 to 70 kDa (Besler et al., 2001;Monaci et al., 2020). Different biological, chemical, and physical approaches have been applied for the degradation of these proteins (Valerii et al.,

The Role of Gluten in Food Products and Dietary Restriction: Exploring the Potential for Restoring Immune Tolerance

“…Some researchers have recently proposed an emerging processing method for cold atmospheric plasma. It depolymerizes gluten proteins by modifying gluten, reducing the amount of large-sized protein polymers, and decreasing immune reactivity [69,70]. Nevertheless, specific processing methods may eventually result in a decrease in protein digestibility.…”