Tef protein: Solubility characterization, in-vitro digestibility and its suitability as a gluten free ingredient

LWT

Volumn 89, Issue , 2018, Pages 697-703

  Shumoy, Habtu ^a   Pattyn, Sieglinde ^a   Raes, Katleen ^a  

^a GHENT UNIVERSITY   (Belgium)

Author keywords

In vitro protein digestibility; Osborne fractions; SDS PAGE; Tef varieties

Indexed keywords

CEREAL GRAINS; FRACTIONATION METHODS; IMMUNOGENICITY; IN-VITRO; OSBORNE FRACTIONS; SDS PAGE; STORAGE PROTEINS; TEF VARIETIES;

PROTEINS;

EID: 85036472119     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2017.11.053     Document Type: Article

References (43)

1. Adebowale, A.R.A., Emmambux, M.N., Beukes, M., Taylor, J.R.N., Fractionation and characterization of teff proteins. Journal of Cereal Science 54:3 (2011), 380–386.
2. Antony, U., Chandra, T.S., Antinutrient reduction and enhancement in protein, starch, and mineral availability in fermented flour of finger millet (Eleusine coracana). Journal of Agricultural and Food Chemistry 46:97 (1998), 2578–2582.
3. AOAC, AOAC association of official analytical chemists- method 46-11.02. Crude protein- improved Kjeldahl method, 16th ed., 1995 Arlington, Virginia, USA.
4. Arentz-Hansen, H., Fleckenstein, B., Molberg, O., Scott, H., Koning, F., Jung, G., Sollid, L.M., The molecular basis for oat intolerance in patients with celiac disease. PLoS Medicine 1 (2004), 084–095.
5. Aviles, B., Klotz, C., Smith, T., Williams, R., Ponder, M., Survival of Salmonella enterica Serotype Tennessee during simulated gastric passage is improved by low water activity and high fat content. Journal of Food Protection 76 (2013), 333–337.
6. Bultosa, G., Physicochemical characteristics of grain and flour in 13 tef [ Eragrostis tef ( Zucc.) Trotter ] grain varieties. Journal of Applied Sciences Research 3:12 (2007), 2042–2050.
7. Catassi, C., Fasano, A., Celiac disease. Current Opinion in Gastroenterology 24:6 (2008), 687–691.
8. Chen, C.H., Bushuk, W., Nature of proteins in triticale and its parental species I. Solubility characteristics and amino acid composition of endosperm protein. Canadian Journal of Plant Science 50:1 (1970), 9–14.
9. Chowdhury, S., Punia, D., Nutrient and antinutrient composition of pearl millet grains as affected by milling and baking. Nahrung - Food 41:2 (1997), 105–107.
10. Duodu, K.G., Nunes, A., Delgadillo, I., Parker, M.L., Mills, E.N.C., Belton, P.S., et al. Effect of grain structure and cooking on sorghum and maize in vitro protein digestibility. Journal of Cereal Science 35:2 (2002), 161–174.
11. European Commision, Commission regulation (EC) No. 41/2009 of 20 January 2009 concerning the composition and labeling of foodstuffs suitable for people intolerant to gluten. Official Journal of the European Union 52:41 (2009), 3–5.
12. Gebremariam, M.M., Zarnkow, M., Becker, T., Teff (Eragrostis tef) as a raw material for malting, brewing and manufacturing of gluten-free foods and beverages: A review. Journal of Food Science and Technology 51:11 (2012), 2881–2895.
13. Golde, D.W., Mcginnjss, M.G., Holland, P.V., Serum agglutinins to commercially prepared albumin. American Journal of Clinical Pathology 55 (1970), 655–658.
14. Hejazi, S.N., Orsat, V., Azadi, B., Kubow, S., Improvement of the in vitro protein digestibility of amaranth grain through optimization of the malting process. Journal of Cereal Science 68 (2014), 59–65.
15. Hopman, E., Dekking, L., Blokland, M., Wuisman, M., Zuijderduin, W., Koning, F., et al. Tef in the diet of celiac patients in The Netherlands. Scandinavian Journal of Gastroenterology 43:3 (2008), 277–282.
16. Hsu, H.W., Satterlee, D.L., Miller, G.A., A multienzyme technique for estimating protein digestibility. Journal of Food Science 42 (1977), 1269–1273.
17. Hurkman, W.J., Vensel, W.H., Tanaka, C.K., Whitehand, L., Altenbach, S.B., Effect of high temperature on albumin and globulin accumulation in the endosperm proteome of the developing wheat grain. Journal of Cereal Science 49:1 (2009), 12–23.
18. Janssen, F., Pauly, A., Rombouts, I., Jansens, K.J.A., Deleu, L.J., Delcour, J.A., Proteins of amaranth (Amaranthus spp.), buckwheat (Fagopyrum spp.), and quinoa (Chenopodium spp.): A food science and technology perspective. Comprehensive Reviews, 2016, 1–20.
19. Joshi, S., Santha, I.M., Mehta, S.L., Amino acid compositions of different protein fractions in developing grains of NP 113 barley and its high lysine Notch-2 mutant. Plant Foods for Human Nutrition 38:4 (1988), 277–286.
20. Koehler, P., Wieser, H., Chemistry of cereal grains. Handbook on sourdough biotechnology, 2013, 11–45.
21. Krkookova, B., Mrazova, Z., Prophylactic components of buckwheat. Food Research International 38:5 (2005), 561–568.
22. Li, Q., Xu, J., Changes in nutritive value and in vitro digestibility of proteins. European Journal of Food Science and Technology 3:2 (2015), 49–57.
23. Mao, X., Hua, Y., Chen, G., Amino acid composition, molecular weight distribution and gel electrophoresis of walnut (Juglans regia L.) proteins and protein fractionations. International Journal of Molecular Sciences 15 (2014), 2003–2014.
24. Mariotti, F., Tome, D., Mirand, P.P., Converting nitrogen into protein-Beyond 6.25 and Jones' factors. Critical Reviews in Food Science and Nutrition 48:2 (2008), 177–184.
25. Martin-Fernandez, B., De-Los-Santos-Alvarez, N., Martin-Clemente, J.P., Lobo-Castanon, M.J., Lopez-Ruiz, B., Challenging genosensors in food samples: The case of gluten determination in highly processed samples. Talanta 146 (2016), 490–495.
26. Moroni, A.V., Iametti, S., Bonomi, F., Arendt, E.K., Dal Bello, F., Solubility of proteins from non-gluten cereals: A comparative study on combinations of solubilising agents. Food Chemistry 121:4 (2010), 1225–1230.
27. Mulugeta, A., Floral morphogenesis, temperature effect on growth and development and variation in nutritional composition and distribution among cultivars in Eragrostis tef (Zucc.) Trotter. PhD Thesis, 1978, University of Wisconsin, Madison, Wisconsin, USA.
28. Penas, E., Uberti, F., di Lorenzo, C., Ballabio, C., Brandolini, A., Restani, P., Biochemical and immunochemical evidences supporting the inclusion of quinoa (Chenopodium quinoa Willd.) as a gluten-free ingredient. Plant Foods for Human Nutrition 69:4 (2014), 297–303.
29. Rashid, M., Butzner, D., Burrows, V., Zarkadas, M., Case, S., Molloy, M., Switzer, C., Consumption of pure oats by individuals with celiac disease: A position statement by the Canadian celiac association. Canadian Journal of Gastroenterology 21:10 (2007), 649–651.
30. Rosell, C.M., Barro, F., Sousa, C., Mena, M.C., Cereals for developing gluten-free products and analytical tools for gluten detection. Journal of Cereal Science 59:3 (2016), 354–364.
31. Shewry, P.R., Halford, N.G., Cereal seed storage proteins: Structures, properties and role in grain utilization. Journal of Experimental Botany 53 (2002), 947–958.
32. Shumoy, H., Gabaza, M., Vandevelde, J., Raes, K., Soluble and bound phenolic contents and antioxidant capacity of tef injera as affected by traditional fermentation. Journal of Food Composition and Analysis 58 (2017), 52–59.
33. Shumoy, H., Raes, K., Antioxidant potentials and phenolic composition of tef varieties: An indigenous ethiopian cereal. Cereal Chemistry 93:5 (2016), 465–470.
34. Shutov, A.D., Baumlein, H., Blattner, F.R., Muntz, K., Storage and mobilization as antagonistic functional constraints on seed storage globulin evolution. Journal of Experimental Botany 54 (2003), 1645–1654.
35. Silano, M., Penas Pozo, E., Uberti, F., Manferdelli, S., Del Pinto, T., Felli, C., Restani, P., Diversity of oat varieties in eliciting the early inflammatory events in celiac disease. European Journal of Nutrition 53:5 (2014), 1177–1186.
36. Socha, P., Tomka, M., Kacmarova, K., Lavova, B., Ivanisova, E., Mickowska, B., et al. Comparable efficiency of different extraction protocols for wheat and rye prolamins. Potravinarstvo 10:1 (2016), 139–144.
37. Spaenij-Dekking, L., Kooy-Winkelaar, Y., Koning, F., The Ethiopian cereal tef in celiac disease. The New England Journal of Medicine 353:16 (2005), 1748–1749.
38. Takumi, K., Udaka, J., Kimoto, M., Structural and immunochemical homologies between foxtail millet glutelin 60 kDa and starch granule-bound starch synthase proteins from rice, barley, corn and wheat grains. Journal of Nutritional Science Vitaminology 46 (2000), 109–112.
39. Tatham, A.S., Fido, R.J., Moore, C.M., Kasarda, D.D., Kuzmicky, D.D., Shewry, P.R., et al. Characterisation of the major prolamins of tef (Eragrostis tef) and finger millet (Eleusine coracana). Journal of Cereal Science 24 (1996), 65–71.
40. Varga, E.M., Kollmann, D., Zach, M., Bohle, B., Anaphylaxis to buckwheat in an atopic child: A risk factor for severe allergy to nuts and seeds?. International Archives of Allergy and Immunology 156 (2011), 112–116.
41. Verhoeckx, K., Issers, Y.M., Joseph Baumert, L., Faludi, R., Feys, M., Flanagan, S., Kimber, I., Food processing and allergenicity. Food and Chemical Toxicology 80 (2015), 223–240.
42. Wei, Y.M., Hu, X.Z., Zhang, G.Q., Ouyang, S.H., Studies on the amino acid and mineral content of buckwheat protein fractions. Nahrung - Food 47:2 (2003), 114–116.
43. Zilic, S., Barac, M., Pesic, M., Dodig, D., Ignjatovic-Micic, D., Characterization of proteins from grain of different bread and durum wheat genotypes. International Journal of Molecular Sciences 12:9 (2011), 5878–5894.