Gluten

Gluten er eit strukturelt protein som finst i nokre kornslag.^[1] Det blir hovudsakleg danna av dei to proteina gliadin og glutenin ved tilføring av vatn og ofte også gjennom elting.^[2]

Gluten har spesielle visko-elastiske og bindande eigenskapar, og kan gje deig elastisitet, hjelpa til med heving og gjera at han held på forma si.^[3]^[4] Desse eigenskapane gjer stoffet viktig i matindustrien.^[4] Gluten gjer det mogleg for gjærbakst å heva seg fordi gluten dannar eit nettverk av små vegger som held gass og vassdamp innesperra i deigen. Gluten fungerer også som bindemiddel i deigen og gjer han lettare å jobba med.

Det finst gluten i kornslaga kveite, bygg, rug, spelt, emmer, einkorn og nokre andre grasartar. Havre er i utgangspunktet glutenfritt, men kan bli ureina gjennom landbruksproduksjonen som ved såing eller seinare i produksjonsprosessen. Det finst også nokre havrekulitvarar som inneheld gluten.^[5]^[6] Mjøl av mais, ris, hirse, teff og bokkveite inneheld ikkje gluten.^[7]^[8]

Allergiske reaksjonar

Ein kan ha ulike reaksjonar mot gluten. 1-2 % av menneske har den gluten-reaktive lidinga cøliaki, medan 0,5–13 % har intoleransar til gluten som ikkje er knytte til cøliaki.

Cøliaki

Folk med tarmsjukdommen cøliaki kan ikkje eta gluten ettersom tarmtottane blir øydelagde av peptid (proteinrestar). Nyare forsking viser også at peptider frå gluten kan takast opp i blodet og gi plager hjå enkelte disponerte personar.

Kjelder

↑ Hervé This, « Who discovered the gluten and who discovered its production by lixiviation? », Notes Académiques de l'Académie d'Agriculture de France/Academic Notes from the French Academy of Agriculture, vol. 3, no 3, 2002, p. 1–11 (PMID 11911770, PMCID 1692935, DOI 10.1098/rstb.2001.1024).
↑ McGee, Harold (20. mars 2007). On Food and Cooking. Simon and Schuster. s. 521. ISBN 978-1-4165-5637-4.
↑ Lamacchia C, Camarca A, Picascia S, Di Luccia A, Gianfrani C (29. januar 2014). «Cereal-based gluten-free food: how to reconcile nutritional and technological properties of wheat proteins with safety for celiac disease patients». Nutrients (Review) 6 (2): 575–90. PMC 3942718. PMID 24481131. doi:10.3390/nu6020575. «the distinctive feature that makes wheat unique is, precisely, the visco-elasticity of gluten. When the grain is milled and mixed with water, storage proteins form a dough, capable of retaining gas bubbles. These properties make wheat suitable for the preparation of a great diversity of food products»
↑ ^4,0 ^4,1 Day L, Augustin MA, Batey IL, Wrigley, CW (February 2006). «Wheat-gluten uses and industry needs». Trends in Food Science & Technology (Review) 17 (2): 82–90. doi:10.1016/j.tifs.2005.10.003. «Given the unique properties of wheat gluten, it is not surprising that it has been the subject of intense attention by the food industry. (...) Gluten does have economic benefits over and above the more expensive milk- or soy-protein products (Table 1), and its functional properties, which other products cannot duplicate, give it a unique place among the various protein products. (...) Unlike whey and soy proteins, gluten or wheat proteins are not high in biological value and have not been widely researched for nutritional advantages.»
↑ Food and Drug Administration (January 2007). «Food Labeling; Gluten-Free Labeling of Foods» (PDF). Food and Drug Administration. Arkivert frå originalen (PDF) 26. januar 2007.
↑ Biesiekierski JR (2017). «What is gluten?». J Gastroenterol Hepatol (Review) 32 (Suppl 1): 78–81. PMID 28244676. doi:10.1111/jgh.13703. «Similar proteins to the gliadin found in wheat exist as secalin in rye, hordein in barley, and avenins in oats, and are collectively referred to as 'gluten'. The gluten found in all of these grains has been identified as the component capable of triggering the immune-mediated disorder, celiac disease.»
↑ «NCF». Arkivert frå originalen 12. april 2021. Henta 18. mars 2021.
↑ «Helsenorge». Henta 18. mars 2021.

Denne artikkelen bygger på «Gluten» frå Wikipedia på bokmål, den 23. juni 2024.

[1] Hervé This, « Who discovered the gluten and who discovered its production by lixiviation? », Notes Académiques de l'Académie d'Agriculture de France/Academic Notes from the French Academy of Agriculture, vol. 3, no 3, 2002, p. 1–11 (PMID 11911770, PMCID 1692935, DOI 10.1098/rstb.2001.1024).

[t022-2] McGee, Harold (20. mars 2007). On Food and Cooking. Simon and Schuster. s. 521. ISBN 978-1-4165-5637-4.

[LamacchiaCamarca2014-3] Lamacchia C, Camarca A, Picascia S, Di Luccia A, Gianfrani C (29. januar 2014). «Cereal-based gluten-free food: how to reconcile nutritional and technological properties of wheat proteins with safety for celiac disease patients». Nutrients (Review) 6 (2): 575–90. PMC 3942718. PMID 24481131. doi:10.3390/nu6020575. «the distinctive feature that makes wheat unique is, precisely, the visco-elasticity of gluten. When the grain is milled and mixed with water, storage proteins form a dough, capable of retaining gas bubbles. These properties make wheat suitable for the preparation of a great diversity of food products»

[DayAugustin2006-4] 4,0 ^4,1 Day L, Augustin MA, Batey IL, Wrigley, CW (February 2006). «Wheat-gluten uses and industry needs». Trends in Food Science & Technology (Review) 17 (2): 82–90. doi:10.1016/j.tifs.2005.10.003. «Given the unique properties of wheat gluten, it is not surprising that it has been the subject of intense attention by the food industry. (...) Gluten does have economic benefits over and above the more expensive milk- or soy-protein products (Table 1), and its functional properties, which other products cannot duplicate, give it a unique place among the various protein products. (...) Unlike whey and soy proteins, gluten or wheat proteins are not high in biological value and have not been widely researched for nutritional advantages.»

[FDAlabeling2007-5] Food and Drug Administration (January 2007). «Food Labeling; Gluten-Free Labeling of Foods» (PDF). Food and Drug Administration. Arkivert frå originalen (PDF) 26. januar 2007.

[Biesiekierski2017-6] Biesiekierski JR (2017). «What is gluten?». J Gastroenterol Hepatol (Review) 32 (Suppl 1): 78–81. PMID 28244676. doi:10.1111/jgh.13703. «Similar proteins to the gliadin found in wheat exist as secalin in rye, hordein in barley, and avenins in oats, and are collectively referred to as 'gluten'. The gluten found in all of these grains has been identified as the component capable of triggering the immune-mediated disorder, celiac disease.»

[7] «NCF». Arkivert frå originalen 12. april 2021. Henta 18. mars 2021.

[8] «Helsenorge». Henta 18. mars 2021.

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