ArticleFoods (Basel, Switzerland)2024
Flour Treatments Affect Gluten Protein Extractability, Secondary Structure, and Antibody Reactivity.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers, 1 of them a synthesis that pooled it.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
3 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Emerging Processing Technologies for Modulating Allergenic Proteins in Legumes and Gluten-Containing Cereals: A Systematic Review.Molecules (Basel, Switzerland) · 2026Pooled it
- The Effect of Thermal Modifications on the Physicochemical, Structural, Functional Properties and In Vitro Digestibility of Black Wheat Kernel and Whole-Grain Flour.Foods (Basel, Switzerland) · 2026Article
- Recent Advances in Heat-Induced Wheat Protein Modifications.Food chemistry: X · 2025Review
Corrections and comments
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Authors and funding
7 authors.
Funding
Abstract
Commercial Brazilian wheat flour was subjected to extrusion, oven, and microwave treatments. The solubility, monomeric and polymeric proteins, and the glutenin and gliadin profiles of the gluten were analyzed. In addition, in vitro digestibility and response against potential celiac disease immune-stimulatory epitopes were investigated. All treatments resulted in low solubility of the polymeric and monomeric proteins. The amounts of insoluble proteins increased from 5.6% in control flour to approximately 10% for all (treatments), whereas soluble proteins decreased from 6.5% to less than 0.5% post treatment. In addition, the treatments affected glutenin and gliadin profiles. The amount of α/β-gliadin extracted decreased after all treatments, while that of γ-gliadin was unaffected. Finally, the potential celiac disease immune stimulatory epitopes decreased in oven and microwave treatment using the G12 ELISA, but no change was observed using the R5 antibody. However, the alteration of the gluten structure and complexity was not sufficient to render a product safe for consumption for individuals with celiac disease; the number of potential celiac disease immune-stimulatory epitopes remained high.
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Registered trials
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