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The nutritional and non-nutritional aspect of Gluten: A Review
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| Author:
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B.M.N. KUMAR
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| Abstract:
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Among different groups of cereals proteins gluten is one of the protein which acts as a sticky agent that holds food together and gives shape to the food product. It is present mainly in wheat, rye, barley and triticale – which are a cross between wheat and rye. The biochemistry of gluten shows the two components –prolamins and glutelins. There are some adverse effects of gluten which can be triggered sometimes in inflammatory, immunological and autoimmune reactions. A broad spectrum disorders are produced by gluten which includes celiac diseases, gluten ataxia, and sometimes diabetes also. Many studies are conducted in this field and found the effect and relation of gluten related disorders. In this paper, every aspect of gluten is discussed in terms of its structural and functional properties. This review collects most of all the researches which are carried regarding the properties and effect of gluten with the aim of collecting its nutritional and non-nutritional components of gluten.
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| Keyword:
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Gluten, gluten-disorders, GFD diet, structural property, non-nutritional component.
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| EOI:
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-
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| DOI:
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https://doi.org/10.31838/ijpr/2020.12.03.022
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| Download:
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