Variation in protein composition among wheat (Triticum aestivum L.) cultivars to identify cultivars suitable as reference material for wheat gluten analysis
| Autor: | Eszter Schall, Peter Koehler, Katharina Anne Scherf, Sándor Tömösközi, Roland Poms, Lívia Hajas, Zsuzsanna Bugyi, Kitti Török |
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| Rok vydání: | 2018 |
| Předmět: |
0301 basic medicine
Glutens Wheat gluten Enzyme-Linked Immunosorbent Assay Protein profile Biology Analytical Chemistry Protein content 03 medical and health sciences 0404 agricultural biotechnology Cultivar Common wheat Chromatography High Pressure Liquid Triticum Plant Proteins chemistry.chemical_classification 030109 nutrition & dietetics fungi nutritional and metabolic diseases food and beverages 04 agricultural and veterinary sciences General Medicine Protein composition 040401 food science Gluten digestive system diseases Agronomy chemistry Electrophoresis Polyacrylamide Gel Composition (visual arts) Food Science |
| Zdroj: | Food Chemistry. 267:387-394 |
| ISSN: | 0308-8146 |
| Popis: | Gluten proteins of certain cereals (wheat, rye and barley) can trigger hypersensitivity reactions. In special dietary products for people intolerant to gluten, their amount must not exceed the regulatory threshold levels. The source of gluten can influence gluten quantitation due to variability in protein profile of grain cultivars and species. A proper reference material is crucial for accurate measurement of gluten and evaluating assay performance. It should be as representative of the commodity as possible. In this study, protein content and composition of a set of 23 common wheat cultivars grown around the world were determined. According to qualitative and quantitative selection criteria, cultivars that possessed a typical gluten composition were identified. Five cultivars were selected for subsequent experiments to confirm their suitability as a basis for reference material production. |
| Databáze: | OpenAIRE |
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