Author, Institution: Vijolė Bradauskienė, Kaunas University of Technology
Science area, field of science: Technological Sciences, Chemical Engineering, T005
Scientific Supervisor: Senior Researcher Dr. Lina Vaičiulytė (Kaunas University of Technology, Technological Sciences, Chemical Engineering, T005)
Dissertation Defense Board of Chemical Engineering Science Field:
Prof. Dr. Daiva Leskauskaitė (Kaunas University of Technology, Technological Sciences, Chemical Engineering, T005) – chairperson
Assoc. Prof. Dr. Loreta Bašinskienė (Kaunas University of Technology, Technological Sciences, Chemical Engineering, T005)
Assoc. Prof. Dr. Vilma Kaškonienė (Vytautas Magnus University, Natural Sciences, Chemistry, N003)
Dr. Zane Vinceviča-Gaile (University of Latvia, Latvia, Natural Sciences, Chemistry, N003)
Senior Researcher Dr. Daiva Žadeikė (Kaunas University of Technology, Technological Sciences, Chemical Engineering, T005)
Dissertation defense meeting will be at Rectorate Hall of Kaunas University of Technology (K. Donelaičio 73 – 402, Kaunas)
The doctoral dissertation is available at the library of Kaunas University of Technology (Gedimino 50, Kaunas)
Annotation: This thesis analyses the causes of the immunogenicity of wheat gluten and the potential of various biological tools to hydrolyse wheat gluten proteins, thereby reducing their immunotoxic effects on gluten-intolerant individuals. The study established the association between wheat consumption and the prevalence of celiac disease, evaluated the efficiency of different bio-logical tools (lactic acid bacteria (LAB), plant permeates, micro-organisms and plant enzymes) in hydrolyzing wheat bran gluten, selected the LAB with the highest efficiency in gluten hydrolysis, and identified the most favourable conditions for the action of plant enzymes (bromelain and papain). In order to improve the efficiency of gluten hydrolysis during bran treatment, a complex biotechnological approach has been proposed: combining the action of the plant enzymes bromelain, papain or a combination of these enzymes and the fermentation of selected LAB. The effectiveness of this approach in comparison with individual biological measures has been demonstrated by quantitative and qualitative analyses of wheat gliadin fractions in the resulting bran substrates. Recommendations for the production technology of low-gluten products supplemented with wheat bran after treatment with biological tools are also presented.
October 19 d. 13:00
Rectorate Hall at Kaunas University of Technology (K. Donelaičio 73-402, Kaunas)
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