The Gliadin Analysis by Reversed-Phase High-Performance Liquid Chromatography of Traditional Fermented “Hamoum” Wheat in West Algeria

Abstract

Our ancestors had always used food fermentation without having a scientific explanation. Their natural phenomena with therapeutic potential became interesting only in the early twentieth century. A comparative study between the electrophoretic profiles of wheat proteins of fermented wheat type Hamoum (FWH) and regular unfermented wheat (NUW) was performed to identify the effect of fermentation realized by the traditional technique using underground storage (locally named Matmora) for 12 months. SDS-PAGE electrophoresis was performed after the sequential extraction of different proteins (albumins/globulins, gliadins and glutenins). The results showed a total degradation of the regular wheat proteins after fermentation. Fermented wheat type Hamoum (FWH) could be a good alternative for people with disorders related to gluten ingestion as compared to regular unfermented wheat (NUW).