물리적 처리에 의한 초임계 이산화탄소 처리 밀가루 및 밀반죽의 항원성 변화

Abstract

Food allergies involve severely hypersensitive reactions to the consumption of certain allergic foods. Some foods such as milk, eggs, fish, peanuts, wheat and seafood commonly induce the allergic reactions after ingestion. Recently, wheat flour has been reported as a causative agent of allergic reactions. Gliadin, component of gluten, is known as a important allergen which cause allergic reactions to patients who have wheat allergy. Currently, the best way to reduce the allergenicity is the elimination diet for the avoidance, but it causes the nutritional problems. So far, various food processing techniques have been used to reduce the allergenicity of allergic food. However, the allergenicity of wheat after physical processing is not well-known. For this purpose, this study was conducted to investigate the effect of physical treatments on the antigenicity of gliadin in wheat flour and dough. The wheat flour was treated with supercritical carbon dioxide (SC-CO2) and knead dough. Then the flour and dough were treated with gamma irradiation (1, 5, 10, 20 kGy), high hydrostatic pressure (HHP) (100, 300, 500 MPa, 3 min), autoclave (5, 10, 30, 50 min at 121 °C, 1 atm) and microwave (1, 5, 10 min) and autoclave/microwave (10, 30, 50 min/5, 10 min). After treatments, the conformational changes were observed by SDS-PAGE and the binding ability of anti-gliadin IgG to gliadin was examined by Ci-ELISA and immunoblotting. Furthermore, the binding ability of wheat-allergic patient's serum to gliadin was measured by Ci-ELISA. The results showed that gamma irradiation and HHP treatments were not able to decrease the binding ability of gliadin in wheat flour and dough. Also, the microwave treatment didn't effect the antigenicity of gliadin in wheat flour and dough although conformational changes were observed at 14, 27 and 30 kDa in wheat dough. On the other hand, an important reduction in antigenicity after autoclaving at 121°C over 30 min was observed. When wheat flour was treated with autoclave after SC-CO2 treatment, it showed slight decrease in the binding ability of anti-gliadin IgG to gliadin, and there was also a little decrease as it treated with SC-CO2, autoclave and microwave. In case of SC-CO2 treated wheat dough, it revealed more decreased binding ability as it was treated with autoclave and microwave than autoclaved. Especially, it showed the lowest binding ability of wheat flour (50 min autoclaved and 5 min microwave heated, about 84%) and dough (the binding ability of gliadin in all samples was decreased more to below 40%) as treated with SC-CO2, autoclave and microwave. In conclusion, the results indicated that SC-CO2, autoclave and microwave treatments on wheat flour and dough were the most effective method to reduce antigenicity of gliadin. Therefore, these methods may be useful for applying to produce hypoallergenic wheat foods.