Effect of in situ gluten-chitosan interlocked self-assembled supramolecular architecture on rheological properties and functionality of reduced celiac-toxicity wheat flour

Publication date: Available online 17 December 2018Source: Food HydrocolloidsAuthor(s): Miguel Ribeiro, Stefania Picascia, Larbi Rhazi, Carmen Gianfrani, Jose Maria Carrillo, Marta Rodriguez-Quijano, Gérard Branlard, Fernando M. NunesAbstractA new technology for reducing wheat flour toxicity for celiac disease patients through the in situ formation of gluten-chitosan interlocked self-assembled supramolecular architecture was developed. To have a deeper insight into the microstructure of this new molecular organization and its impact on the dough properties, its small and large deformation rheological properties were studied. The reduction of gluten proteins followed by spontaneous oxidation in the presence of the chitosan template in the range of 7.5:1 to 1.3:1 protein to chitosan weight ratio imposed a different reorganization of wheat flour proteins in the polymeric fraction changing conformation from homogeneous spherical molecules to polymer molecules with random-coil conformation. The polymeric fraction increased with decreasing protein to chitosan weight ratio attaining a maximum value at the 1.9:1 ratio. Moreover, the formation of the novel supramolecular architecture at this ratio allowed dough to maintain its ability to form a network after water addition and kneading showing a higher elastic and viscous modulus when compared to the control flour and the other studied formulations. It also presented a significantly higher resistance to extension, didn’t inhibit th...
Source: Food Hydrocolloids - Category: Food Science Source Type: research