Knežević-Jugović, Zorica, Mijin, Dušan, Mijalković, Jelena, Vukašinović-Sekulić, Maja, Žilić, Slađana, Gazikalović, Ivana V., Knežević-Jugović, Zorica, Mijin, Dušan, Mijalković, Jelena, Vukašinović-Sekulić, Maja, Žilić, Slađana, and Gazikalović, Ivana V.
Proteini glutena spadaju u visokonutritivno vredne proteine koji čine osnovnu hemijsku građu zrna žitarica, kao što su pšenica, raž i ječam. Međutim, ovi proteini odlikuju se visokim sadržajem glutamina i prolamina što ih čini otporne na enzime (Pepsin, Tripsin i Himotripsin) prisutne u digestivnom traktu ljudi. Kao posledica toga, konzumiranjem proizvoda bogatih glutenom obrazuju se velike peptidne frakcije koje iniciraju imunogenu reakciju, čineći tako ovaj protein jednim od najznačajnih prehrambenih alergena. Upravo naveden problem poslužio je kao polazna osnova za kreiranje cilja ove doktorske disertacije, u kojoj su istraživanja bazirana na primeni enzima kao biokatalizatora prirodnog porekla i nekonvencionalnih termičkih tretmana, poput mikrotalasnog zračenja, zarad proizvodnje i modifikacije nealergenih proteina glutena. Generalno, u okviru ove disertacije pristupilo se definisanju parametara netermičkih postupaka za modifikaciju proteina glutena iz pšenice kakav je mikrotalasno zračenje pod kontrolisanim uslovima u odgovarajućem reaktoru, a sve u cilju smanjenja alergenosti, odnosno sadržaja alergenih epitopa glutena. Osim toga, u cilju smanjenja alergenosti pšeničnog glutena pristupilo se i razvoju biotehnološkog postupka zasnovanog na primeni proteolitičkih enzima velike specifičnosti. Ovaj postupak je optimizovan uz pažljivo definisanje svih važnih procesnih parametara, ali je i upotpunjen i/ili dopunjen kombinovanjem sa mikrotalanim zračenjem. Kao izvor pšeničnog glutena, u okviru eksperimenata, korišćena su dva supstrata: • prvi, model protein glutena poreklom iz pšenice (bogat frakcijama glutenina i gliadina), i • drugi, komercijalno dostupna sirovina koja se koristi u svakodnevnoj ishrani ljudi, pšenično belo brašno. U svakoj fazi eksperimentalnog rada vršena je detaljna karakterizacija modifikovanog pšeničnog glutena, kako model proteina, tako i pšeničnog brašna. Karaktertizacija je podrazumevala ispitivanje alergenih svojstava modifikovanih proteina, Gluten proteins belong to highly nutritionally valuable proteins that make up the basic chemical structure of cereal grains, such as wheat, rye and barley. However, these proteins are characterized by a high content of glutamine and prolamin, which makes them resistant to enzymes (Pepsin, Trypsin and Chymotrypsin) present in the human digestive tract. As a consequence, by consuming products rich in gluten proteins, large peptide fractions are formed that initiate an immunogenic reaction, thus making gluten proteins one of the most important food allergens. The problem just mentioned served as the starting point for creating the goal of this doctoral dissertation, in which research is based on the application of enzymes as biocatalysts of natural origin and unconventional thermal treatments, such as microwave radiation, for the production and modification of non-allergenic gluten proteins. In general, within the framework of this dissertation, the parameters of non-thermal procedures for the modification of wheat gluten protein, such as microwave radiation under controlled conditions in a suitable reactor, were defined, all with the aim of reducing allergenicity, i.e. the content of allergenic gluten epitopes. In addition, in order to reduce the allergenicity of wheat gluten, the development of a biotechnological procedure based on the application of highly specific proteolytic enzymes was also undertaken. This procedure was optimized with careful definition of all important process parameters, but it was also completed and/or supplemented by combining it with microwave radiation. As a source of wheat gluten, two substrates were used in the experiments: • the first, a model of gluten protein originating from wheat (rich in glutenin and gliadin fractions), and • the second, a commercially available raw material used in the daily diet of people, wheat white flour. In each phase of the experimental work, a detailed characterization of the modified wheat gluten, both the