Gluten and Gluten-Free Products Overview

These flashcards cover key concepts related to gluten, celiac disease, gluten-free products, and testing methods for gluten detection.

What are the main components of gluten?

2 proteins : gliadin and glutenin.

What is the primary function of gluten in baking?

water-binding,

starch gelatinisation

visco-elastic properties that aid in gas retention during fermentation

What is the only treatment for celiac disease?

Avoidance of gluten.

What are common symptoms of celiac disease in infants?

vomiting, bloating, irritability, poor growth, diarrhea with foul stools, and malnutrition.

What ingredients can be found in commercial gluten-free bread?

modified tapioca starch, corn starch, potato starch, buckwheat flour, rice flour, sunflower oil, and dried sourdough, among others.

What testing method is FDA approved for gluten detection in food?

The R5 antibody based ELISA is the only FDA approved method for gluten detection.

What are hydrocolloids used for in gluten-free products?

Hydrocolloids (group of polysaccharides (cellulose)) are used to control rheology, texture, stabilize emulsions, and enhance organoleptic properties.

What is a key difference in nutrient absorption for people with celiac disease?

Coeliacs may experience nutritional deficiencies and may have suboptimal nutrient intakes even on a gluten-free diet.

Why is gluten-free beer not safe for celiacs?

Gluten content in beer can exceed safe levels, with many being above 20 ppm.

What is celiac disease

Autoimune reaction, triggered by gluten ingestion, leading to damage in the small intestine and malabsorption of nutrients.

why do we add fat into gluten free bread

decrease starch retrogradation and the loss of water

Explain Sandwich ELISA : Gluten detection !!

A sandwich ELISA uses two antibodies to detect a target protein. The first antibody captures the protein from the sample, then a second antibody binds to it, forming a "sandwich." This second antibody triggers a color reaction. The intensity of the color indicates how much protein is present in the sample.

Explain competitive ELISA : Gluten fragment (ex in beer)

In a competitive ELISA, your sample protein and a labeled version of the same protein compete to bind to a limited number of antibodies. The more protein you have in your sample, the less labeled protein can bind, so the color signal will be weaker. Unlike sandwich ELISA, here a stronger color means less target protein in your sample.

Explain indirect ELISA : Celiac disease

In an indirect ELISA, the target protein is first coated onto the well. A primary antibody binds to it, then a secondary antibody, carrying an enzyme, binds to the primary antibody. The enzyme produces a color signal, and the intensity indicates how much of the primary antibody (and therefore target protein) is present. It is commonly used to detect antibodies in a sample, such as in HIV testing.

What impact has starch (granule size)

Impact on bread quality (hole for rice starch for example)

Give some example of hydrocolloids

Pectin

Guar Gum

HPMC

Xanthan Gum

Why do we use hydrocolloids

increase the viscosity

Stabilize the gas bubble

Retain moisture

(the bread remains bigger and fluffy)

which enzyme are we using to make gluten free beers (and how it works)

Transglutaminase —> Bind gluten proteins that are then precipitated