Celiac disease or gluten-sensitive intropathy is a chronic inflammatory disorder of the small intestine, which is caused by the use of prolamin in wheat, barley and rye. The only cure for celiac disease is avoiding of gluten in the diet-related to people who are sensitive to gluten. In addition to genetic manipulation methods, biological methods can be used to remove gluten. Sourdough is a cereal food product that some protein degradation occurs during the fermentation. Wheat germ is a byproduct of wheat milling industry that has high proteolytic activity. The aim of this study is investigating on the effect of wheat germ proteinase on hydrolysis of prolamin .the main responsible for the prolamin degradation during the fermentation is cysteine proteinase. Measurement of proteolytic activity at pH values (3.5-5.5-9) showed the highest proteolytic activity associated with pH:5.5, which is the pH of the optium cysteine proteinasease. The amount of proteolytic activity in wheat germ sourdough was 396 unit / ml. Hydrolysis intensity in wheat germ sourdough is 65.21%. SDS-PAGE analysis of protein extracts showed that the prolamin was omitted, with adding wheat germ sourdough to samples (pure prolamin, wheat flour (Sirwan and Persi), their Prolamin can be decrease, it can be said that using wheat germ sourdough is practical to produce low prolamin products for patients with less sensitivity of prolamin. To obtain more specific information about the course of the prolamin degradation that occurred during the sourdough fermentations, the prolamin contents of sourdough samples were determined with a RP-HPLC. In addition, the effect of actinidine as a cysteine proteinase resource on prolamin showed that it is also capable of hydrolyzing gluten. Key words celiac disease, sourdough, wheat germ, cysteine proteinase, prolamin.
