Wheat Seed Proteins: Factors Influencing Their Content, Composition, and Technological Properties, and Strategies to Reduce Adverse Reactions

A - Papers appearing in refereed journals

Rustgi, S., Shewry, P. R., Brouns, F., Deleu, L. J. and Delcour, J. A 2019. Wheat Seed Proteins: Factors Influencing Their Content, Composition, and Technological Properties, and Strategies to Reduce Adverse Reactions. Comprehensive Reviews in Food Science and Food Safety.

AuthorsRustgi, S., Shewry, P. R., Brouns, F., Deleu, L. J. and Delcour, J. A
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.

Keywordscoeliac disease; gluten; gluten technological properties; wheat; wheat proteins
Year of Publication2019
JournalComprehensive Reviews in Food Science and Food Safety
Digital Object Identifier (DOI)doi:10.1111/1541-4337.12493
Open accessPublished as bronze (free) open access
FunderBiotechnology and Biological Sciences Research Council
Funder project or codeDFW - Designing Future Wheat - Work package 2 (WP2) - Added value and resilience
Well on wheat
Publisher's version
Copyright license
Publisher copyright
Output statusE-publication ahead of print
Publication dates
Online01 Oct 2019
Publication process dates
Accepted10 Jul 2019
ISSN1541-4337
PublisherWiley

Permalink - https://repository.rothamsted.ac.uk/item/96w22/wheat-seed-proteins-factors-influencing-their-content-composition-and-technological-properties-and-strategies-to-reduce-adverse-reactions

17 total views
3 total downloads
12 views this month
1 downloads this month
Download files as zip