Scientific journal

57 2018

Journal of Food and Nutrition Research
Summary No. 3 / 2018

Mickowska, B. – Romanová, K. – Socha, P. – Urminská, D.
Reduction of immunoreactivity of wheat and rye prolamins by Flavourzyme proteolysis
Journal of Food and Nutrition Research, 57, 2018, No. 3, s. 307-314

Barbara Mickowska, Małopolska Centre of Food Monitoring, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland. E-mail:

Received 6 February 2018; 1st revised 12 April 2018; accepted 16 April 2018; published online 4 September 2018

Summary: The aim of this study was to check the ability of Flavourzyme (enzyme complex from Aspergillus oryzae; Novozymes, Copenhagen, Denmark) to hydrolyse wheat and rye prolamins. The proteolysis was performed at pH 5.0 and pH 7.0 and at a temperature rising from 37 °C to 60 °C at various enzyme/prolamins ratios. Prolamins and products of their proteo­lysis were analysed by sodium dodecyl sulfate polyacrylamide gel electrophoresis, their immunoreactivity by Western blot and competitive enzyme-linked immunosorbent assay. Wheat gliadins and rye secalins were succesfully hydrolysed, the immunoreactivity was significantly decreased – residual immunoreactivity after proteolysis was less than 5.5 % and 6.5 % in wheat and rye hydrolysates, respectively. Amino acid analysis was performed to quantify the amount of free amino acids released from prolamin molecules during proteolysis. A portion of 6.3–9.2 % of free amino acids was released from wheat gliadins and 1.4–4.2 % from rye secalins at enzyme/prolamins ratio of 1 : 250 and proteolysis duration of 2 h. Proline and glutamine were released at the lowest degree in spite of high contents of these amino acids in prolamins. Obtained results proved that Flavourzyme is efficient in cleavage of gliadins and secalins and is able to significantly reduce their celiac toxicity.

Keywords: prolamins; Flavourzyme; proteolysis; celiac immunoreactivity

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