Flour Treatments Affect Gluten Protein Extractability, Secondary Structure, and Antibody Reactivity

Flour Treatments Affect Gluten Protein Extractability, Secondary Structure, and Antibody Reactivity

Commercial Brazilian wheat flour was subjected to extrusion, oven, and microwave treatments. The solubility, monomeric and polymeric proteins, and the glutenin and gliadin profiles of the gluten were analyzed. In addition, in vitro digestibility and response against potential celiac disease immune-s...

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Bibliographic Details
Main Authors: Bruna Mattioni, Michael Tilley, Patricia Matos Scheuer, Niraldo Paulino, Umut Yucel, Donghai Wang, Alicia de Francisco
Format: Article
Language:English
Published: MDPI AG 2024-10-01
Series:Foods
Subjects:
wheat
glutenin
gliadin
celiac disease
Online Access:https://www.mdpi.com/2304-8158/13/19/3145
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