Modified Cereal Flour via Epsilon-Polylysine for Lower Toxic Epitopes
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Solution Overview
Problem
Existing methods for reducing toxic epitopes in gluten-containing flours, such as those used by individuals with celiac disease, often impair the mechanical and digestibility properties of the flour, and there is a need for a method that effectively reduces these epitopes without compromising the functional properties of the flour.
Innovation Solution
An enzymatic treatment incorporating epsilon-polylysine covalently into cereal flour proteins using transglutaminase, which reduces the release of toxic epitopes while maintaining the flour's digestibility and enhancing its mechanical properties.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If existing methods are used to reduce toxic epitopes in gluten-containing flours, then the concentration of toxic epitopes is reduced, but the mechanical properties and digestibility of the flour are impaired
Solution Approach 1:
The patent uses transglutaminase as an intermediary enzyme to catalyze the covalent incorporation of epsilon-polylysine into gluten proteins. This mediator enables the modification of toxic epitopes without directly damaging the flour's mechanical properties or digestibility, resolving the contradiction between reducing toxicity and maintaining functionality
Solution Approach 2:
The patent changes the chemical parameters of gluten proteins by covalently incorporating epsilon-polylysine through transglutaminase-catalyzed reactions. This parameter change modifies the toxic epitopes' structure and immunogenicity while preserving the overall protein functionality, thereby reducing toxic epitope concentration without impairing mechanical properties or digestibility
2Object-affected harmful factors
If a gluten-free diet is adopted, then individuals with celiac disease can avoid toxic epitopes, but the diet becomes more expensive and lacks proper nutritional balance
Solution Approach 1:
The patent extracts or removes the harmful immunogenic properties from gluten-containing flours by modifying toxic epitopes through epsilon-polylysine incorporation. This allows the beneficial components of gluten to be retained while extracting the harmful elements, enabling safe consumption for celiac patients without requiring complete gluten elimination
Solution Approach 2:
The patent creates a multi-functional treatment that simultaneously reduces toxic epitope immunogenicity, maintains dough rheological properties, and preserves digestibility. This universal approach allows gluten-containing flours to serve both traditional baking functions and safety requirements for celiac patients, eliminating the need for separate gluten-free product lines
3Object-affected harmful factors
If gluten proteins are modified to reduce toxic epitopes, then safety for celiac patients is improved, but the viscoelastic properties and dough structure are compromised
Solution Approach 1:
The patent applies local quality modification by specifically targeting toxic epitopes within gluten proteins for epsilon-polylysine incorporation while leaving other functional regions of the proteins intact. This localized modification reduces immunogenicity while preserving the overall viscoelastic properties and dough structure required for proper baking performance
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The process significantly reduces the concentration of toxic epitopes in cereal flours, improving the flour's resistance to extension and extensibility, and maintains its digestibility, making it suitable for individuals with celiac disease.
Implementation Method 1
enzymatic treatment incorporating epsilon-polylysine covalently into cereal flour proteins using transglutaminase
Implementation Method 2
epsilon-polylysine covalently into the proteins of said cereal flour by enzymatic catalysis prompted by a transglutaminase
Data Source
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AI summary
The invention refers to a process for preparing a modified cereal flour comprising a step of executing an enzymatic incubation of an aqueous dispersed cereal flour comprising epsilon-polylysine and transglutaminase, wherein the epsilon-polylysine is covalently incorporated into the proteins of said cereal flour; obtaining an aqueous dispersed modified cereal flour, which is subsequently submitted to separation and drying steps, being obtained a modified cereal flour. The present invention also includes the modified cereal flour, and a cereal flour-based processed food, which is produced from the modified cereal flour. The process for preparing a modified cereal flour according to the invention makes it possible to prepare a modified cereal flour comprising reduced concentrations of the native celiac-related toxic epitopes amount found in the original flours and does not alter the digestibility properties of flour proteins. Additionally, the modified cereal flour exhibits a significant increase in maximum resistance to extension or total extensibility, compared to the original flour.