Triticeae Glutens - Triticeae Glutens and Industry - Gluten Deamidation

Gluten Deamidation

The deamidation potential for wheats is discussed above. Glutens are generated by the wheat starch industry. Glutens however are more difficult to handle once starch and other proteins are removed, for example alcohol soluble glutens cannot be mixed with dairy since the alcohol denatures and precipitates dairy proteins. Therefore, gluten is often modified for commercial use by deamidation by treatment with acid at high temperatures, or enzymatic treatment with deamidase or transglutaminases. The increased charge increases the hydrophilicity of gliadins causing them to stretch out in solution. Deamidation of 20% of glutamine side chains to glutamate suffices to generate a soluble product. This renders gluten soluble enough without alcohol to mix with other products like milk.

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