{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,7,30]],"date-time":"2025-07-30T10:02:31Z","timestamp":1753869751742,"version":"3.41.2"},"reference-count":39,"publisher":"Wiley","issue":"23","license":[{"start":{"date-parts":[[2023,10,22]],"date-time":"2023-10-22T00:00:00Z","timestamp":1697932800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Molecular Nutrition Food Res"],"published-print":{"date-parts":[[2023,12]]},"abstract":"<jats:sec><jats:title>Scope<\/jats:title><jats:p>Gluten, the primary network builder of wheat dough, is responsible for celiac disease or wheat allergy. Transamidation of gluten under reduction conditions has been shown to reduce the potential toxicity of celiac disease, but its application in food preparation has not been extensively studied. This work investigates the use of transamidation in food preparation to address this gap in knowledge.<\/jats:p><\/jats:sec><jats:sec><jats:title>Methods and results<\/jats:title><jats:p>This study investigates the effects of transamidation on the toxicity of commercial wheat flour and the apparent structure, digestive level, and rheological characteristics of resultant dough and steamed bread, as a typical food model. The results show that transamidation starts at the kneading stage, as evaluated by using R5 enzyme\u2010linked immunoassay and rat basophils. The potential toxicity of celiac disease is reduced by about 83% when 1% microbial transglutaminase (mTG), 2% <jats:sc>l<\/jats:sc>\u2010lysine, and 1% reduced glutathione (GSH) are added, while retaining the original physical and rheological properties of wheat flour. The additional of reduced GSH also improves the in vitro protein digestibility.<\/jats:p><\/jats:sec><jats:sec><jats:title>Conclusions<\/jats:title><jats:p>Although it cannot be a celiac disease treatment directly, this study suggests that transamidation can serve as an alternative method for reducing the gluten toxicity of wheat flour\u2010based food products.<\/jats:p><\/jats:sec>","DOI":"10.1002\/mnfr.202300568","type":"journal-article","created":{"date-parts":[[2023,10,23]],"date-time":"2023-10-23T03:30:53Z","timestamp":1698031853000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":4,"title":["Detoxification of Wheat Gluten by Enzymatic Transamidation under Reducing Condition and Its Application in Typical Food Model"],"prefix":"10.1002","volume":"67","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-6140-3757","authenticated-orcid":false,"given":"Yue","family":"Zhang","sequence":"first","affiliation":[{"name":"School of Food Science and Biotechnology Zhejiang Gongshang University  Hangzhou 310018 P. R. China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Haoyi","family":"Wu","sequence":"additional","affiliation":[{"name":"School of Food Science and Biotechnology Zhejiang Gongshang University  Hangzhou 310018 P. R. China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Yan","family":"Zhang","sequence":"additional","affiliation":[{"name":"Hebei Food Inspection and Research Institute Hebei Food Safety Key Laboratory Key Laboratory of Special Food Supervision Technology for State Market Regulation Hebei Engineering Research Center for Special Food Safety and Health  Shijiazhuang 050227 P. R. China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Linglin","family":"Fu","sequence":"additional","affiliation":[{"name":"School of Food Science and Biotechnology Zhejiang Gongshang University  Hangzhou 310018 P. R. 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