The effect of dough mixing speed and work input on the structure, digestibility and celiac immunogenicity of the gluten macropolymer within bread

Olivia Ogilvie; Sarah Roberts; Kevin Sutton; Juliet Gerrard; Nigel Larsen; Laura Domigan

doi:10.1016/j.foodchem.2021.129841

The effect of dough mixing speed and work input on the structure, digestibility and celiac immunogenicity of the gluten macropolymer within bread

Food Chem. 2021 Oct 15:359:129841. doi: 10.1016/j.foodchem.2021.129841. Epub 2021 Apr 20.

Authors

Olivia Ogilvie¹, Sarah Roberts², Kevin Sutton³, Juliet Gerrard⁴, Nigel Larsen⁵, Laura Domigan⁶

Affiliations

¹ School of Biological Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand; Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand; Plant & Food Research, Private Bag 4704, Christchurch Mail Centre, Christchurch 8140, New Zealand. Electronic address: olivia.ogilvie@canterbury.ac.nz.
² Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand; Plant & Food Research, Private Bag 4704, Christchurch Mail Centre, Christchurch 8140, New Zealand. Electronic address: sarah.roberts@plantandfood.co.nz.
³ Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand; Plant & Food Research, Private Bag 4704, Christchurch Mail Centre, Christchurch 8140, New Zealand. Electronic address: kevin.sutton@plantandfood.co.nz.
⁴ School of Biological Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand; Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand; School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand. Electronic address: j.gerrard@auckland.ac.nz.
⁵ Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand; Plant & Food Research, Private Bag 4704, Christchurch Mail Centre, Christchurch 8140, New Zealand.
⁶ School of Biological Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand; Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand; Department of Chemical and Materials Engineering University of Auckland, Private Bag 92019, Auckland 1142, New Zealand. Electronic address: l.domigan@auckland.ac.nz.

PMID: 33940468
DOI: 10.1016/j.foodchem.2021.129841

Abstract

Modern high-speed mechanical dough development (MDD) alters the gluten macropolymer's (GMP) structure. Changes to both the protein and food matrix structure can influence protein digestibility and immunogenicity. This study investigated the relationship between protein structural changes imparted by MDD and gluten's digestibility plus celiac reactivity. Dough was prepared at three mixing speeds (63 rpm, 120 rpm and 200 rpm) to different degrees of development (between 10 and 180% wh.kg^-1). Protein structural changes were characterised by confocal microscopy, free thiol determination and protein extractability assays. MDD altered the structure of gluten within bread, changing the protein's surface area and macrostructure. Breads were digested using the INFOGEST in vitro protocol. Gluten's antigenicity and digestibility were monitored using ELISA and mass spectrometry, by monitoring the concentration of six immunogenic peptides causative of celiac disease. The structural changes imparted by mixing did not affect bread's digestibility or celiac reactivity.

Keywords: 33mer; Celiac disease; Confocal; Food processing; Immunogenic peptide; Mass spectrometry; Protein structure; Shear.

MeSH terms

Bread / analysis*
Celiac Disease / immunology*
Digestion*
Flour / analysis
Food Handling
Glutens / chemistry*
Glutens / immunology*
Glutens / metabolism
Time Factors

Substances

Glutens