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Microbial Proteases in Baked Goods: Modification of Gluten and Effects on Immunogenicity and Product Quality.
Heredia-Sandoval, Nina G; Valencia-Tapia, Maribel Y; Calderón de la Barca, Ana M; Islas-Rubio, Alma R.
Afiliação
  • Heredia-Sandoval NG; Department of Plant Food Technology, Research Center for Food and Development, A.C. Carretera a La Victoria km 0.6. Hermosillo, Sonora 83304, Mexico. nina_heredia@estudiantes.ciad.mx.
  • Valencia-Tapia MY; Department of Nutrition, Research Center for Food and Development, A.C. Carretera a La Victoria km 0.6. Hermosillo, Sonora 83304, Mexico. m_yael@hotmail.com.
  • Calderón de la Barca AM; Department of Nutrition, Research Center for Food and Development, A.C. Carretera a La Victoria km 0.6. Hermosillo, Sonora 83304, Mexico. amc@ciad.mx.
  • Islas-Rubio AR; Department of Plant Food Technology, Research Center for Food and Development, A.C. Carretera a La Victoria km 0.6. Hermosillo, Sonora 83304, Mexico. aislas@ciad.mx.
Foods ; 5(3)2016 Aug 30.
Article em En | MEDLINE | ID: mdl-28231153
Gluten-related diseases are a range of inflammatory disorders of the small intestine, characterized by an adverse response to gluten ingestion; therefore, the treatment is a gluten withdrawal. In spite of the increased market of gluten-free products, widely available breads with high acceptability are still missing due to the technological challenge of substituting the special gluten properties. Instead of using alternative ingredients for baking, some attempts have been done to decrease gluten immunogenicity by its enzymatic degradation with microbial proteases. Although the gluten immunogenicity reduction has been reached to an acceptable level, some quality parameters of the products are affected. This review focus on the use of microbial peptidases to prepare less immunogenic baked goods and their effect on product quality.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2016 Tipo de documento: Article País de afiliação: México País de publicação: Suíça
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2016 Tipo de documento: Article País de afiliação: México País de publicação: Suíça