Wheat Seed Proteins: Factors Influencing Their Content, Composition, and Technological Properties, and Strategies to Reduce Adverse Reactions.
coeliac disease
gluten
gluten technological properties
wheat
wheat proteins
Journal
Comprehensive reviews in food science and food safety
ISSN: 1541-4337
Titre abrégé: Compr Rev Food Sci Food Saf
Pays: United States
ID NLM: 101305205
Informations de publication
Date de publication:
Nov 2019
Nov 2019
Historique:
received:
20
03
2019
revised:
16
06
2019
accepted:
10
07
2019
entrez:
18
12
2020
pubmed:
19
12
2020
medline:
19
12
2020
Statut:
ppublish
Résumé
Wheat is the primary source of nutrition for many, especially those living in developing countries, and wheat proteins are among the most widely consumed dietary proteins in the world. However, concerns about disorders related to the consumption of wheat and/or wheat gluten proteins have increased sharply in the last 20 years. This review focuses on wheat gluten proteins and amylase trypsin inhibitors, which are considered to be responsible for eliciting most of the intestinal and extraintestinal symptoms experienced by susceptible individuals. Although several approaches have been proposed to reduce the exposure to gluten or immunogenic peptides resulting from its digestion, none have proven sufficiently effective for general use in coeliac-safe diets. Potential approaches to manipulate the content, composition, and technological properties of wheat proteins are therefore discussed, as well as the effects of using gluten isolates in various food systems. Finally, some aspects of the use of gluten-free commodities are discussed.
Identifiants
pubmed: 33336954
doi: 10.1111/1541-4337.12493
doi:
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
1751-1769Subventions
Organisme : Life Sciences Discovery Fund Grant
ID : 3143956-01
Organisme : Biotechnology and Biological Sciences Research Council
ID : BB/P016855/1
Pays : United Kingdom
Organisme : National Institutes of Health
ID : 1R01 GM080749-01A2
Organisme : Dutch Topsector AgriFood
ID : TKI 1601P01
Organisme : Clemson University
ID : 15-202-EQUIP-5701-430-1502211
Informations de copyright
© 2019 Institute of Food Technologists®.
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