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Effect of different enzymes on immunogenicity of pasta.

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Relation http://ir.cftri.com/11746/
http://dx.doi.org/10.1080/09540105.2014.893999
 
Title Effect of different enzymes on immunogenicity of pasta.
 
Creator Susanna, S.
Prabhasankar, P.
 
Subject 05 Enzymes
26 Bakery products
 
Description Development of hypoimmunogenic products or Gluten-free products targeting coeliacs
is a novel approach to treat coeliac disease (CD). The study aims at the development of
hypoimmunogenic pasta using different enzymes. Different variations of pasta were
prepared using enzymes like protease (P1), transglutaminase (Tg2), xylanase (Xy3) and
actinase (Act4). Cooking quality and immunogenic property were tested. All variations
of past samples showed cooking loss of 3.12–3.56%, whereas, protease-treated pasta
showed loss of 7.2%. Xylanase enzyme was effective in reducing cooking loss when
incubated with protease enzyme (P + Xy). Texture studies indicated that all variations of
pasta had slightly lower firmness than control pasta. SDS-PAGE, biochemical results
indicated that enzymes treatment affected allergen protein profiles. Immunological
assays indicated that protease-treated pasta had very low immunoreactivity though
sensory attributes were slightly lower than the control. P + Xy and P + Act also showed
very less antigenic property against anti-gliadin antibody.
 
Date 2015
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/11746/1/Food%20and%20Agricultural%20ImmunologyVolume%2026%2C%20Issue%202%2C%20March%202015%2C%20pages%20231-247.pdf
Susanna, S. and Prabhasankar, P. (2015) Effect of different enzymes on immunogenicity of pasta. Food and Agricultural Immunology, 26 (2). pp. 231-247.