The gluten-free diet is, to date, the only efficacious treatment for patients with Celiac Disease. In recent years, the impressive rise of Celiac Disease incidence, dramatically prompted changes in the dietary habit of an increasingly large population, with a rise in demand of gluten-free products. The formulation of gluten-free bakery products presents a formidable challenge to cereal technologists. As wheat gluten contributes to the formation of a strong protein network, that confers visco-elasticity to the dough and allows the wheat flour to be processed into a wide range of products, the preparation of cereal-based gluten-free products is a process somehow difficult process. This review focuses on nutritional and technological quality of products made with gluten-free cereals available on the market. The possibility of using flour from naturally low toxic ancient wheat species or detoxified wheat for the diet of celiacs is also discussed.

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.

Muscle proteins undergo an intense proteolysis from conversion of musclein meat to cured processed pork. Throughout this period is produced agreat number of small peptides and high amounts of free aminoacids thatcharacterize aroma of dry cured products.The enzymes responsible of thesechanges can be only endogenous muscle proteinases (cathepsins B, D,H and L and calpains) or both endogenous muscle proteinases and exogenous microbial proteolytic enzymes. Proteolysis generated by endogenousand exogenous enzymes typify fermented salami and not fermented processed pork resulting from entire anatomic cuts. Proteomic approach was applied to study the effect of enzymatic action on different processed pork products. Two dimensional gel electrophoresis (2DGE) maps of dry curedsalumi, ripened for 1 month, and ham, ripened 12 months, describe protein evolution at final occurrence of proteolysis.

L'invenzione propone un metodo per la detossificazione delle proteine del glutine dalle granaglie dei cereali, in particolare dalla granella di frumento, volto ad ottenere farine detossificate atte alla preparazione di prodotti della panificazione e pasta in particolare dal frumento, preferibilmente idonei all’alimentazione dei pazienti affetti da celiachia, ma anche adeguati, per le caratteristiche organolettiche ed aspetto, all’alimentazione di tutta la popolazione