Wheat-gluten uses and industry needs

Day, Li; Augustin, Mary-Ann; Batey, I. L.; Wrigley, C.W.

doi:10.1016/j.tifs.2005.10.003

Cited by 398 publications

(286 citation statements)

References 13 publications

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“…However, the gluten network formed by them is more fragile since these proteins are present in a smaller amount than in wheat flour [21]. Due to the unique viscoelastic characteristics conferred by the wheat gluten proteins, wheat flour becomes an essential ingredient for the food production [3].…”

Section: Gluten Proteinsmentioning

confidence: 99%

“…Due to these properties, wheat is recognized as the most suitable raw material for bread and pasta-making. Vital wheat gluten is a raw material widely added in gluten-based food products to improve quality and sensory properties and can be obtained from washing the viscoelastic dough, removing the water-soluble components [3,4].…”

Section: Introductionmentioning

confidence: 99%

“…However, due to the incorporation of gluten as an ingredient in foods that traditionally does not contain wheat proteins, there is also a growing concern about gluten allergenicity in hidden sources of gluten, incorrect labeling or cross contamination in manufacturing, transportation, and storage [3]. Hence, because of its nutritional and economic importance, there is a big effort to characterize these proteins.…”

Section: Introductionmentioning

confidence: 99%

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Determination of Gluten Peptides Associated with Celiac Disease by Mass Spectrometry

Alves¹,

D’Almeida²,

Ferreira³

2017

Celiac Disease and Non-Celiac Gluten Sensitivity

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Gluten is a big protein network composed of monomeric fraction (prolamins) and polymeric fraction (glutelins), occurring in many cereal-based products, especially in those containing wheat. Gluten peptides can trigger food allergies and intolerances, including inflammatory reactions as the celiac disease, an autoimmune disorder of the small intestine characterized by mucosal degeneration and villous atrophy. The treatment is the permanent exclusion of gluten from diet. However, gluten analysis is a very difficult task, due to the high complexity of polypeptides and the lack of consensus on the most appropriate analytical method. Proteomics approaches, combining liquid chromatography and mass spectrometry in tandem (LC-MS/MS), have been pointed as the most promising nonimmunological techniques for gluten detection. LC-MS analyses associated with bioinformatics and specific-prolamin database can solve methodological limitations since it is based on the accurate molecular mass of peptide biomarkers. One of the major contributions of proteomics has been the identification of epitopes of gluten peptides responsible for wheat-related diseases. Recent works have defined grain-specific gluten peptides and also the lowest concentration at which peptides could be confidently detected. Proteomic application for gluten quantification should support not only regulatory limits in processed foods, but also the safety of consumers about food labeled as gluten-free.

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Section: Gluten Proteinsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Determination of Gluten Peptides Associated with Celiac Disease by Mass Spectrometry

Alves¹,

D’Almeida²,

Ferreira³

2017

Celiac Disease and Non-Celiac Gluten Sensitivity

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“…61, 2015, No. 6: 241-246 doi: 10.17221/13/2015-PSE also cultivars with high enzyme activity (ethanol production) or with a high gluten content and good gluten washability (the Martin process for washing out the starch from wheat dough with tap water while it passes through a tumbling cylindrical agitator) (Day et al 2006). Climatic conditions and the course of the weather affect starch content in wheat grain as well.…”

mentioning

confidence: 99%

“…High amylose starch is suitable for biodegradable plastics production because the simple straight chains of amylose enable them to bind together to create synthetic polymers (Lindeboom et al 2004). Some starch processing technologies require not only cultivars with a high starch content, but also cultivars with high enzyme activity (ethanol production) or with a high gluten content and good gluten washability (the Martin process for washing out the starch from wheat dough with tap water while it passes through a tumbling cylindrical agitator) (Day et al 2006).…”

mentioning

confidence: 99%

Influence of selected factors on the content and properties of starch in the grain of non-food wheat

Faměra¹,

Mayerová²,

Burešová³

et al. 2015

PLANT SOIL ENVIRON

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Three non-food cultivars of winter wheat (Biscay, Clarus, Rapsodia) were grown at four locations in the Czech Republic with different agro-ecological conditions in the years [2005][2006][2007][2008] and two levels of nitrogen fertilization -90 and 120 kg N/ha were used. The influence of growing conditions (year, location, cultivation technology) on grain yield, starch content, protein, gluten, share of amylose in starch, falling number and amylographic characteristics. All qualitative indicators were significantly affected by the weather. Wheat grown in the areas 500 m a.s.l. had lower grain yield of 2.8 t/ha (8.4 t/ha), higher starch content of 2.1% (69.0%) and lower content of proteins by 1.8% (10.2%) in grain than wheat grown in the fertile conditions (below 300 m a.s.l.). The cv. Biscay had the highest starch content of 68%; the proportion of amylose in the starch was in the range 22-27%. The content of proteins was negatively correlated with starch content (r = -0.89). The level of damage of starch α-amylase was most affected by wet weather during ripening -falling number was 62 s, with a very low amylographic gelatinization maximum (30-155 Brabender units) and a low gelatinization temperature at the maximum (67-74°C). The respective values recorded in dry conditions were ca 300 s, AU 600 and 90°C. Most damaged starch was recorded in the cv. Clarus. Keywords 241Plant Soil Environ. Vol. 61, 2015, No. 6: 241-246 doi: 10.17221/13/2015-PSE also cultivars with high enzyme activity (ethanol production) or with a high gluten content and good gluten washability (the Martin process for washing out the starch from wheat dough with tap water while it passes through a tumbling cylindrical agitator) (Day et al. 2006). Climatic conditions and the course of the weather affect starch content in wheat grain as well. Higher starch content in wheat was recorded in crops grown in cooler regions at higher altitudes (Petr et al. 2001). In contrast, dry weather conditions caused a decrease in yield and a higher proportion of crude protein in the grain (Erekul and Köhn 2006). Cox et al. (1985) reported that low-input cultivation technology significantly affects grain yield, protein and starch content. High doses of nitrogen increased crude protein content, and reduced the starch content in the grain (Vnuk and Ložek 1995). Studies focused on the effect of nitrogen fertilization showed a high positive correlation between gluten and protein content in flour (Szentpétery et al. 1992). Increasing nitrogen fertilization also increased the proportion of water-insoluble proteins, which enhanced the gluten washability (Kelfkens and Hamer 1991).As it is possible to grow non-food cultivars with a high starch content in areas unsuitable for food wheat, the aim of the investigation was to compare starch production in selected non-food wheat cultivars in relation to the intensity of cultivation technology and the agro-ecological conditions in the growing regions. MATERIAL AND METHODSPlant material and localities. Three winter wheat...

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Wheat and Other Cereal Grains

Wrigley

2007

Kirk-Othmer Encyclopedia of Chemical Technology

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Wheat, rice and corn (maize) each have world production of 600–700 × 10 6 tons per year. They thus make very significant contributions to the diet of all humanity, as well as contributing to the feeding of animals and to industrial processing. In addition, there are several other cereal species that are grown to a significant extent, particularly barley, rye, oats, sorghum, triticale, and the various species of millet. Starch is the major component of the cereal grains, so it makes the greatest contribution to dietary energy input. The starch component is separated industrially from some cereal grains for further processing into sweetening agents, adhesives, thickening agents, fuel ethanol, and beverages. The gluten protein of wheat makes this cereal uniquely suitable for the production of leavened bread and for many other wheat‐based food products, such as noodles, cookies, cakes, and pasta. Given this range of uses, there are more rigid grain‐quality specifications for wheat than for other cereal species. These include grain color and hardness, protein content, milling quality and dough properties. Starch properties are important quality attributes for both rice and corn, as this component makes a contribution to the cooking and processing quality of both these grains. The cereal grains provide a good balance of nutrition, providing a diet that is low in fats, and offering several nutritional advantages, especially when whole‐grain foods are consumed.

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Wheat-gluten uses and industry needs

Cited by 398 publications

References 13 publications

Determination of Gluten Peptides Associated with Celiac Disease by Mass Spectrometry

Determination of Gluten Peptides Associated with Celiac Disease by Mass Spectrometry

Influence of selected factors on the content and properties of starch in the grain of non-food wheat

Wheat and Other Cereal Grains

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