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

Sachin Rustgi*, Peter Shewry, Fred Brouns, Lomme Deleu, Jan A. Delcour

*Corresponding author for this work

Research output: Contribution to journalReview articlepeer-review

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.
Original languageEnglish
Pages (from-to)1751-1769
Number of pages19
JournalComprehensive Reviews in Food Science and Food Safety
Volume18
Issue number6
Early online date9 Sep 2019
DOIs
Publication statusPublished - Nov 2019

Keywords

  • coeliac disease
  • gluten
  • gluten technological properties
  • wheat
  • wheat proteins
  • AMYLASE-TRYPSIN-INHIBITORS
  • LYSINE DOUBLE-RECESSIVES
  • CELIAC-DISEASE EPITOPES
  • GLUTENIN CROSS-LINKING
  • T-CELL EPITOPES
  • BREAD WHEAT
  • TRITICUM-AESTIVUM
  • NETWORK FORMATION
  • DURUM-WHEAT
  • POUND CAKE

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