Research of the effect of cold atmospheric plasma on gluten proteins from gluten-free flour
Abstract
A gluten-free diet is the only available therapy for people with celiac disease (CD) and wheat allergy (WA). Given that this type of diet is difficult to implement because there is a possibility that gluten-free products could be contaminated with gluten, the aim of this paper was to examine the effect of cold plasma treatment on gluten proteins present in gluten-free flour. Samples were treated in a solid state (4 min) and as extracts (1 min). After treatment, proteins were separated on an HPLC apparatus. Then, the samples that were treated (in the solid form and as extracts) were compared to the untreated samples. Based on the obtained results, fewer proteins were isolated from the samples that were treated, compared to the untreated ones.
Keywords: gluten, gluten-free flour, old atmospheric plasma (CAP), RP-HPLC
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