Effect of thermal processing and fermentation with Chinese traditional starters on characteristics and allergenicity of wheat matrix  

作　　者：Huan Rao Xi Li Wentong Xue 

机构地区：[1]College of Food Science and Biology,Hebei University of Science and Technology,Shijiazhuang 050018,China [2]College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China

出　　处：《Food Science and Human Wellness》2023年第3期789-794,共6页食品科学与人类健康（英文）

基　　金：supported by the National Natural Science Foundation of China(31872904)。

摘　　要：Wheat allergy has become a serious health threat worldwide and its prevalence has increased alarmingly in the past few years.Factors such as food matrix and food processing may alter the structure of wheat proteins,and hence affect its allergenic properties.However,few reports have focused on the influence of Chinese traditional starter fermentation on wheat allergy.In this study,5 starters from different regions of China were used for fermentation,and protein characteristics were monitored by sodium dodecyl sulfate polyacrylamide gel electropheresis,and immunoreactivity analyzed by immunoassay with allergenic serum was obtained from New Zealand white rabbits.The allergenicity of steamed and baked matrices was also evaluated.The results showed that the allergenicity of wheat dough was basically increased at the beginning and then decreased during fermentation,but specific trends depend on different starters.With the progress of fermentation,especially as pH value decreased to 3.0-4.0,the allergenicity decreased significantly.Baking and steaming can reduce the allergenicity of wheat matrix,but fermentation is not a key factor affecting the allergenic activity of proteins.Our results can provide a theoretical basis for controlling wheat allergenicity in food proces sing or producing hypoallergenic food.

关 键 词：Chinese traditional starter ermentation characteristics Thermal processing ALLERGENICITY Wheat matrix 

分 类 号：S512.1[农业科学—作物学]