Novel Approaches to Gluten Degradation
2021
Gluten a heterogeneous storage protein consists of glaidin and glutenin, and present in Triticum species such as wheat, barley and rye. The development of unique body and texture of baked products is due to the presence of gluten. Gluten present in foods intentionally or unintentionally causes serious health concerns to certain sensitive individuals. The health issues occurring in the individuals upon gluten consumption include celiac disease, gluten intolerance, itchy rash, etc. Thus the demand for food products free from gluten increased tremendously due to the widespread. The food items containing gluten must be removed from the diet of a person having celiac disease as even a minute amount of gluten can be immunogenic and pose a risk to their health. The main effective cure of patients suffering from celiac disease is the lifelong use of foods free from gluten but this approach can be challenging as well as costly. There have been a lot of studies emphasizing gluten degradation and ways to develop gluten-free food formulations. The foods free from gluten are of inferior quality and to improve its nutritional, textural and sensory parameters, either nutrients or products like wheat, barley and rye are added after gluten removal. The gluten is removed from the food products either by using enzymes like peptidases or microbial transglutaminase, microwave treatments or genetic engineering. Moreover, at present drug therapies are in development to decrease the burden of celiac disease and to increases the long-term health outcomes. In addition, immune modulation, fermentation, extrusion and use of probiotics can also reduce the effect of gluten toxicity.
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