Preparation and properties of acid-solubilized gluten

Wu, Chiu H.; Nakai, S.; Powrie, W.

doi:10.1021/jf60205a057

Cited by 90 publications

(71 citation statements)

References 14 publications

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“…23,24 We observe that, with the same hydrolytic conditions, and when the deamidation time is increased, the emulsion capacity is enhanced (Table 2, lines 5, 11). This corresponds to previously reported data obtained with different experimental conditions by Wu et al, 25 Matsudomi et al 23 and Popineau et al…”

Section: Emulsifying Propertiessupporting

confidence: 93%

Influence of double enzymic hydrolyses on gluten functionality

Mimouni

Azanza

Raymond

1999

J. Sci. Food Agric.

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Section: Emulsifying Propertiessupporting

confidence: 93%

Influence of double enzymic hydrolyses on gluten functionality

Mimouni

Azanza

Raymond

1999

J. Sci. Food Agric.

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“…Chemical deamidation of gluten removes the amide from glutamine or asparagine, forming the corresponding carboxylic acid, glutamate or aspartate, together with free ammonia. This process changes the potential charge and thus increases the solubility of gluten [14, 15]. Acid hydrolysis of gluten induces emulsifying properties which makes it useful in different kinds of food products, but also in personal care products for the hair and body [16].…”

Section: Introductionmentioning

confidence: 99%

An Animal Model for Wheat Allergy Skin Sensitisation: A Comparative Study in Naive versus Tolerant Brown Norway Rats

Ballegaard

Madsen

Bøgh³

2018

Int Arch Allergy Immunol

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Background: Allergic sensitisation to foods may occur in infancy without prior oral exposure to the offending food, leading to the assumption that food allergy sensitisation may occur through the skin. Concerns have been raised regarding the safety of use of personal care products containing hydrolysed wheat proteins, since these products have been shown to induce allergy through the skin, and even cause an abrogation of an already established oral tolerance. Objective: To establish an animal model for food allergy skin sensitisation and compare the sensitising capacity of an unmodified and an acid-hydrolysed gluten product via slightly damaged skin in naïve versus tolerant rats. Methods: Gluten products were applied on the slightly damaged skin of naïve or tolerant Brown Norway (BN) rats without adjuvant 3 times per week for 3 or 5 consecutive weeks. The effect of the skin applications was evaluated by means of different ELISAs and immunoblotting. Results: A robust animal model was developed for food allergy skin sensitisation. In naïve rats, both gluten products were able to induce a statistically significant level of specific antibodies and sensitise through the skin, but in the wheat-tolerant rats, only the acid-hydrolysed gluten was able to sensitise through the skin, albeit at a level much lower than in the naïve rats. Results showed that new epitopes had been developed as a result of acid hydrolysis but original epitopes were maintained. This may explain why only the acid-hydrolysed gluten could induce specific antibody responses in the tolerant animals. Conclusions: This study showed that it is possible to sensitise BN rats through slightly damaged skin, and that the sensitising capacity is heavily influenced by the tolerance status of their immune system and the degree of modification of the wheat products.

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“…12 Little information is available on the deamidation of proteins with acetic acid. Wu et al 8 found that 1.75 mol L −1 acetic acid could replace HCl in the preparation of soluble gluten with good functional properties at 121…”

Section: Introductionmentioning

confidence: 99%

“…However, the water-insoluble characteristic of wheat gluten due to its high Gln and Asn content (∼500 mg g −1 ) strongly limits its extensive use in food processing. Wu et al 8 indicated that promising areas for industrial food or non-food applications of wheat gluten had to be based on prior chemical modification of proteins. This necessitates further studies on the physicochemical properties of proteins deamidated with acetic acid.…”

mentioning

confidence: 99%