title: Effect of pulsed light on structure and immunoreactivity of gluten.
abstract: The effect of pulsed light (from 1.75 to 26.25Jcm(-2)) on selected properties of wheat gluten powder and aqueous suspension (absorbance, particle size and microstructure, free sulfhydryl content, protein fractions, protein electrophoretic mobility and immunoreactivity) was investigated. Gluten photoreactivity was strongly affected by hydration. While minor photo-induced structure modifications were observed in gluten powder, pulsed light induced the development of browning and promoted partial depolymerisation of hydrated gluten proteins by disulphide exchange. These changes were associated with a significant decrease in immunoreactivity, suggesting that pulsed light could be exploited to efficiently modify structure and thus functionality of gluten.
authors.affiliation: Laboratory of Food Technology, KU Leuven, Kasteelpark Arenberg 22, 3001 Heverlee, Belgium.
authors.forename: Agnese
authors.initials: A
authors.lastname: Panozzo
authors.affiliation: Dipartimento di Scienze degli Alimenti, Università di Udine, via Sondrio 2/A, 33100 Udine, Italy. Electronic address: lara.manzocco@uniud.it.
authors.forename: Lara
authors.initials: L
authors.lastname: Manzocco
authors.affiliation: Dipartimento di Scienze degli Alimenti, Università di Udine, via Sondrio 2/A, 33100 Udine, Italy.
authors.forename: Giovanna
authors.initials: G
authors.lastname: Lippe
authors.affiliation: Dipartimento di Scienze degli Alimenti, Università di Udine, via Sondrio 2/A, 33100 Udine, Italy.
authors.forename: Maria Cristina
authors.initials: MC
authors.lastname: Nicoli
mesh_terms: D004591:Electrophoresis, Polyacrylamide Gel / Q000379:methods*; D005983:Glutens / Q000737:chemistry*; D007834:Lasers / Q000706:statistics & numerical data*; D014908:Triticum / Q000737:chemistry*
chemical_list: D005983:Glutens
keywords: Gluten; Immunoreactivity; Photoreactivity; Pulsed light; SDS–PAGE