1. Vesna Gojković, Faculty of Technology, University of East Sarajevo ,
Republic of Srpska, Bosnia and Herzegovina
2. Željka Marjanović-Balaban, Republic of Srpska, Bosnia and Herzegovina
3. Dragan Vujadinović, Univerzitet u Istočnom Sarajevu, Tehnološki fakultet Zvornik, Republic of Srpska, Bosnia and Herzegovina
4. Milan Vukić, Univerzitet u Istočnom Sarajevu, Tehnološki fakultet Zvornik, Republic of Srpska, Bosnia and Herzegovina
Cold atmospheric plasma has a significant place in the food industry. Considering that the number of people who are allergic to gluten is increasing and that a gluten free diet is increasingly used, the aim of this paper was to examine the influence of cold atmospheric plasma on gliadins extracted from gluten free flour. Samples of gluten free flour in the solid state have been treated with cold atmospheric plasma for 4 min, followed by extraction of gliadins with 70% (v/v) ethanol. Also, previously prepared gliadin extracts have been treated with cold plasma for 1 min. After cold plasma treatment, the samples were chromatographically separated on RP-HPLC chromatogram (Agilent Technologies Infinity), at two wavelenghts, 210 and 280 nm. The total number of gliadin proteins, the number of proteins within the fractions as well as their relative concentrations have been determined. Based on the obtained results, at a wavelenghts of 210 nm, the lowest number of proteins has been observed in the samples treated as extracts, and at a wavelenghts of 280 nm, the lowest number of proteins has been observed in the samples treated in the solid state. By treating gliadin from gluten free flour samples, the total number of proteins is reduced, compared to untreated samples.