Changes in Wheat Kernel Proteins Induced by Microwave Treatment

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Carmela Lamacchia, Loretta Landriscina, Paola D’Agnello

We put wheat kernels through the Gluten Friendly™ process, and verified the quality of gluten proteins in the flour by liquid chromatography (SE-HPLC) and gel electrophoresis (SDS–PAGE). Although gel electrophoresis did not show significant differences compared to regular flour. Gliadins from Gluten Friendly™ flour showed significantly reduced cross-reactivity with the R5 antibody, which recognizes the most toxic gluten sequences in celiac disease. Gluten Friendly™ dough was solubile in a saline solution, but could be shaped and leavened like dough from conventional wheat flour.

Changes in Wheat Kernel Proteins Induced by Microwave Treatment