Fermentation with Lactobacillus strains for elimination of gluten in wheat (Triticum aestivum) by-products
2019
Bradauskiene, V., Kaunas Univ. of Technology (Lithuania). Food Inst.;Klaipeda State Univ. of Applied Sciences (Lithuania). Faculty of Technology. Dept. of Food Technology | Vaiciulyte-Funk, L., Kaunas Univ. of Technology (Lithuania). Food Inst. | Mazoniene, E., Kaunas Univ. of Technology (Lithuania). Dept. of Polymer Science and Technology | Cernauskas, D., Kaunas Univ. of Technology (Lithuania). Food Inst.
Recently there is an increase in the number of consumers with gluten intolerance that causes expanding of the demand for gluten-free products. Gluten-free diet is unbalanced and usually has a higher percentage of calories from fat, less of carbohydrates, as well as low intake of non-starch polysaccharides. To solve this problem, new strategies are looked for to eliminate gluten in products of wheat and other cereals and to make them more balanced. Fermentation with lactic cultures and/or enzymes enables to reduce the gluten content in wheat flour. However, this process takes a long time, it is complicated to control, and hydrolysed gluten loses its technological properties. The purpose of this work was to find another way of removing gluten residues: first remove gluten from wheat by wet fractionation, and then hydrolyse gluten residues in the remaining fractions by using biotechnological measures. The fractions of starch, fibre and bran had an initial gluten concentration of 85–33750 mg kgE-1. For eliminating the gluten residues, they were fermented with four probiotic strains separately: Lactobacillus plantarum P-1, Lactobacillus brevis R-1, Lactobacillus acidophilus 308, Lactobacillus acidophilus 336. Short (12 hours) and long fermentation (24 hours) at 30 and 37 °C was used. Gluten was degraded in wheat starch to below 20 mg kgE-1 using Lactobacillus plantarum in short time, other strains performed better using long fermentation. In conclusion, it could be stated that sourdough-based biotechnology could eliminate the immunogenicity of wheat by-products and to improve the quality of life of celiac patients.
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