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Comparative Characterization of Gluten and Hydrolyzed Wheat Proteins

Gabler, A. M.; Scherf, K. A.

Hydrolyzed wheat proteins (HWPs) are widely used as functional ingredients in foods and cosmetics, because of their emulsifying and foaming properties. However, in individuals suffering from celiac disease or wheat allergy, HWPs may have a modified immunoreactivity compared to native gluten due to changes in molecular structures. Although a variety of HWPs are commercially available, there are no in-depth comparative studies that characterize the relative molecular mass (M$_{r}$) distribution, solubility, and hydrophilicity/hydrophobicity of HWPs compared to native gluten. Therefore, we aimed to fill this gap by studying the above characteristics of different commercial HWP and gluten samples. Up to 100% of the peptides/proteins in the HWP were soluble in aqueous solution, compared to about 3% in native gluten. Analysis of the Mr distribution indicated that HWPs contained high percentages of low-molecular-weight peptides/proteins and also deamidated glutamine residues. We also found considerable differences between the seven HWPs studied, so that each HWP needs to be studied in detail to help explain its potential immunoreactivity

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Verlagsausgabe §
DOI: 10.5445/IR/1000124105
Veröffentlicht am 15.10.2020
Cover der Publikation
Zugehörige Institution(en) am KIT Institut für Angewandte Biowissenschaften (IAB)
Publikationstyp Zeitschriftenaufsatz
Publikationsjahr 2020
Sprache Englisch
Identifikator ISSN: 2218-273X
KITopen-ID: 1000124105
Erschienen in Biomolecules
Band 10
Heft 9
Seiten Art. Nr.: 1227
Vorab online veröffentlicht am 24.08.2020
Schlagwörter celiac disease, gel electrophoresis, gliadin, gluten, high-performance liquid chromatography (HPLC), hydrolyzed wheat proteins, wheat allergy
Nachgewiesen in Scopus
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