{"id":9045,"date":"2024-05-06T13:01:23","date_gmt":"2024-05-06T13:01:23","guid":{"rendered":"https:\/\/www.isa.cnr.it\/web\/?p=9045"},"modified":"2024-05-07T08:17:14","modified_gmt":"2024-05-07T08:17:14","slug":"effects-of-transamidation-vs-fermentation-to-reduce-the-gluten-content-of-the-triticum-monococcum-wheat-cultivar-hammurabi-analysis-of-biochemical-baking-and-sensory-parameters","status":"publish","type":"post","link":"https:\/\/www.isa.cnr.it\/web\/?p=9045","title":{"rendered":"Effects of transamidation vs. fermentation to reduce the gluten content of the Triticum monococcum wheat cultivar Hammurabi: analysis of biochemical, baking and sensory parameters"},"content":{"rendered":"<p style=\"font-weight: 400; text-align: justify;\">La farina Hammurabi di grano cultivar Triticum Monococco \u00e8 considerato un grano con ridotta tossicit\u00e0 da glutine per le persone intolleranti. Per ridurre ulteriormente la tossicit\u00e0 del glutine, abbiamo testato due trattamenti biotecnologici su questa farina: la fermentazione, ad opera del microbiota endogeno e la transamidazione ad opera della transglutaminasi microbica.<\/p>\n<p style=\"font-weight: 400; text-align: justify;\">Dopo 1 giorno di fermentazione, il contenuto di glutine rilevabile si \u00e8 ridotto fino al 51,4% \u00b1 6,4% (R5-ELISA): si \u00e8 visto che l&#8217;idrolisi microbica non ha modificato il contenuto della frazione di gliadina, conservando la sua caratteristica di essere insolubile in acqua.<\/p>\n<p style=\"font-weight: 400; text-align: justify;\">La transamidazione di Hammurabi, di contro, ha causato una maggiore riduzione del glutine nativo (scendendo al 33,5% \u00b13,3%): in questo caso le propriet\u00e0 fisiche della gliadina si sono modificate, ed \u00e8 diventata solubile in acqua. Abbiamo notato che solo l&#8217;impasto di farina di Hammurabi transamidata \u00e8 riuscito a lievitare, cos\u00ec come l&#8217;impasto non trattato, mentre nella farina di Hammurabi fermentata l&#8217;attivit\u00e0 lievitante del lievito aggiunto \u00e8 stata inibita. L&#8217;analisi della cottura non ha indicato alcuna sostanziale differenza tra pane Hammurabi transamidato e non trattato. L\u2019analisi sensoriale ha mostrato che i parametri dell&#8217;aspetto di cottura e i parametri della trama erano significativamente alterati nel pane transamidato. \u00c8 importante sottolineare che il trattamento non ha influenzato il sapore del grano o l&#8217;odore dei cereali, due principali caratteristiche organolettiche che speravamo venissero conservate. I nostri dati potrebbero avere importanti implicazioni nella prospettiva di produzione di alimenti innovativi per persone predisposte o affette da intolleranza al glutine.<\/p>\n<p><a href=\"https:\/\/ifst.onlinelibrary.wiley.com\/doi\/full\/10.1111\/ijfs.16945\" target=\"_blank\" rel=\"noopener\">https:\/\/ifst.onlinelibrary.wiley.com\/doi\/full\/10.1111\/ijfs.16945<\/a><\/p>\n<p>&nbsp;<a href=\"https:\/\/www.isa.cnr.it\/web\/wp-content\/uploads\/2024\/05\/Efects_of_transamidation.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-9046 aligncenter\" src=\"https:\/\/www.isa.cnr.it\/web\/wp-content\/uploads\/2024\/05\/Efects_of_transamidation.jpg\" alt=\"\" width=\"644\" height=\"412\" srcset=\"https:\/\/www.isa.cnr.it\/web\/wp-content\/uploads\/2024\/05\/Efects_of_transamidation.jpg 644w, https:\/\/www.isa.cnr.it\/web\/wp-content\/uploads\/2024\/05\/Efects_of_transamidation-300x192.jpg 300w\" sizes=\"(max-width: 644px) 100vw, 644px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>La farina Hammurabi di grano cultivar Triticum Monococco \u00e8 considerato un grano con ridotta tossicit\u00e0 da glutine per le persone intolleranti. Per ridurre ulteriormente la tossicit\u00e0 del glutine, abbiamo testato due trattamenti biotecnologici su questa farina: la fermentazione, ad opera&#8230;<br \/><a class=\"read-more-button\" href=\"https:\/\/www.isa.cnr.it\/web\/?p=9045\">Leggi il seguito<\/a><\/p>\n","protected":false},"author":2,"featured_media":9050,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[22,8,12,240],"tags":[147,26,40,58,74],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Effects of transamidation vs. fermentation to reduce the gluten content of the Triticum monococcum wheat cultivar Hammurabi: analysis of biochemical, baking and sensory parameters - ISTITUTO DI SCIENZE DELL&#039; ALIMENTAZIONE - CNR<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.isa.cnr.it\/web\/?p=9045\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Effects of transamidation vs. fermentation to reduce the gluten content of the Triticum monococcum wheat cultivar Hammurabi: analysis of biochemical, baking and sensory parameters - ISTITUTO DI SCIENZE DELL&#039; ALIMENTAZIONE - CNR\" \/>\n<meta property=\"og:description\" content=\"La farina Hammurabi di grano cultivar Triticum Monococco \u00e8 considerato un grano con ridotta tossicit\u00e0 da glutine per le persone intolleranti. 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