Wheat gluten: a functional protein still challenging to replace in gluten free cereal-based foods
| dc.contributor.author | Gasparre, Nicola | |
| dc.contributor.author | Rosell, Cristina M | |
| dc.date.accessioned | 2023-05-23T20:34:13Z | |
| dc.date.available | 2023-05-23T20:34:13Z | |
| dc.date.issued | 2022-11-22 | |
| dc.date.submitted | 2023-05-11T18:23:40Z | en_US |
| dc.description.abstract | Background and Objectives: Wheat gluten in cereal-based products has unique functionality derived from its viscoelastic properties. Nevertheless, many food applications required its replacement to obtain gluten-free foods but keeping similar quality characteristics. This review analyzes the distinctive characteristics of wheat gluten, and the technological strategies implemented to mimic its behavior within the gluten-free systems. Findings: The viscoelastic behavior of wheat gluten is due to the interplay of glutenins and gliadins after being hydrated and subjected to mechanical stress. Disulfide bonds and non-covalent interactions are key in holding its structure and explaining its solubility and hydrophobicity. Gluten-free flours and starches have represented the first adopted strategies for gluten replacement, but results have not been completely satisfactory. To tackle this issue, non-wheat protein addition, physical treatments, hydrocolloids, enzymes, and emulsifiers have allowed to recreate a pseudo gluten network of the cereal-based foods. Conclusions: Despite technological sensorial achievements, a gap still exists when gluten-free products are compared with their wheat-based counterparts. A better comprehension about the coactions of different processing aids and technologies could offer future answers. Significance and Novelty: The review points out the main characteristics of the wheat gluten uniqueness, shedding light on its replacement strategies to guide future research. | en_US |
| dc.identifier.doi | 10.1002/cche.10624 | |
| dc.identifier.uri | https://doi.org/10.1002/cche.10624 | |
| dc.identifier.uri | http://hdl.handle.net/1993/37348 | |
| dc.language.iso | eng | en_US |
| dc.publisher | Wiley | en_US |
| dc.rights | open access | en_US |
| dc.subject | wheat | en_US |
| dc.subject | starch | en_US |
| dc.subject | protein | en_US |
| dc.subject | gluten-free | en_US |
| dc.subject | hydrocolloids | en_US |
| dc.subject | enzymes | en_US |
| dc.title | Wheat gluten: a functional protein still challenging to replace in gluten free cereal-based foods | en_US |
| dc.type | preprint | en_US |
| local.author.affiliation | Faculty of Agricultural and Food Sciences::Department of Food and Human Nutritional Sciences | en_US |
| oaire.citation.issue | 2 | en_US |
| oaire.citation.startPage | 243 | en_US |
| oaire.citation.title | Cereal Chemistry | en_US |
| oaire.citation.volume | 100 | en_US |
| project.funder.identifier | https://doi.org/10.13039/100010318 | en_US |
| project.funder.name | University of Manitoba | en_US |