Wheat Seed Proteins: Factors Influencing Their Content, Composition, and Technological Properties, and Strategies to Reduce Adverse Reactions. Issue 6 (9th September 2019)

• Record Type: Journal Article
• Authors: Rustgi, Sachin; Shewry, Peter; Brouns, Fred; Deleu, Lomme J.; Delcour, Jan A.
• Is Part Of: Comprehensive reviews in food science and food safety. Volume 18:Issue 6(2019)
• Page Start: 1751
• Page End: 1769
• Publication Date: 2019-09-09
• Subjects: coeliac disease -- gluten -- gluten technological properties -- wheat -- wheat proteins; Food -- Research -- Periodicals; Food -- Safety measures -- Periodicals; 664.0072
• DOI: 10.1111/1541-4337.12493
• Languages: English
• ISSNs: 1541-4337

Abstract

Abstract: 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.