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Surface-Associated Proteins of Wheat Starch Granules: Suitability of Wheat Starch for Celiac Patients
Abstract
Wheat starch is used to make baked products for celiac patients in several European countries but is avoided in the United States because of uncertainty about the amounts of associated grain storage (gluten) proteins. People with celiac disease (CD) must avoid wheat, rye, and barley proteins and products that contain them. These proteins are capable of initiating damage to the absorptive lining of the small intestine in CD patients, apparently as a consequence of undesirable interactions with the innate and adaptive immune systems. In this study, starch surface-associated proteins were extracted from four commercial wheat starches, fractionated by high-performance liquid chromatography and gel electrophoresis, and identified by tandem mass spectrometry analysis. More than 150 proteins were identified, many of which (for example, histones, purothionins, and glutenins) had not been recognized previously as starch-associated. The commercial starches were analyzed by the R-5 enzyme-linked immunosorbent assay method to estimate the amount of harmful gluten protein present. One of these starches had a low gluten content of 7 ppm and actually fell within the range proposed as a new Codex Alimentarius Standard for naturally gluten-free foods (maximum 20 ppm). This low level of gluten indicates that the starch should be especially suitable for use by celiac patients, although wheat starches with levels up to 100 ppm are deemed safe in the proposed Codex standards.
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“Specially processed (deglutinated) wheat-starch used in labelled 'gluten-free products' can safely be incorporated in the GFD (15-17), and has shown to improve the texture of breads (18).”
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Metadata
- Authors
- Kasarda, D. D., Dupont, F. M., Vensel, W. H., Altenbach, S. B., Lopez, R., Tanaka, C. K., & Hurkman, W. J.
- Affiliations
- Agricultural Research Service (US)
- Corresponding author
- Kasarda, Donald D.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2008-10-07
- Volume
- 56
- Issue
- 21
- Pages
- 10292-10302
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2009099367
- Cited by
- 33
- References
- 25
- Citations by year
- 2025: 3 · 2024: 2 · 2022: 1 · 2021: 2 · 2020: 1 · 2017: 3 · 2016: 3 · 2014: 2 · 2013: 5 · 2012: 3
- FWCI
- 2.62
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Agricultural and Food Chemistry (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Health Sciences › Medicine › Gastroenterology › Celiac Disease Research and Management
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Wheat and Barley Genetics and Pathology
- Keywords
- wheat starch, celiac disease, gluten, gluten-free foods, gluten content, purothionin, glutenin, histones, Codex Alimentarius standards, bakery products, protein fractionation
- MeSH terms
- Celiac Disease, Glutens, Humans, Molecular Sequence Data, Plant Extracts, Starch, United States, Triticum, Diet, Protein-Restricted
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