Abstract

The main aim of this paper was to assess the impact of Gluten-FriendlyTM (GF) technology (Italian priority patent n 102015000084813 filed on 17th December 2015) on wheat kernel endosperm morphology and gluten protein structure, using SEM, light and immunofluorescent microscopy. Microscopy was combined with immunodetection with specific antibodies for gliadins, c-gliadins, LMW subunits and antigenic epitopes to gain a better understanding of the technology at a molecular level. The results showed significant changes to gluten proteins after GF treatment; cross-reactivity towards the antibodies recognizing almost the entire range of gluten proteins as well as the antigenic epitopes through the sequences QQSF, QQSY, PEQPFPQGC and QQPFP was significantly reduced. The present study confirms the results from our previous work and shows, for the first time, the mechanism by which a chemical-physical treatment abolishes the antigenic capacity of gluten.

Autore Pugliese

• Lamacchia Carmela

Tutti gli autori

• Landriscina L. , D'Agnello P. , Bevilacqua A. , Corbo M.R. , Sinigaglia M.G.R. , Lamacchia C.

Titolo volume/Rivista

FOOD CHEMISTRY

Anno di pubblicazione

2017

ISSN

1873-7072

ISBN

Non Disponibile

Numero di citazioni Wos

Nessuna citazione

Ultimo Aggiornamento Citazioni

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Numero di citazioni Scopus

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Ultimo Aggiornamento Citazioni

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Settori ERC

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Codici ASJC

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