Characterisation and comparison of selected wheat (Triticum aestivum L.) cultivars and their blends to develop a gluten reference material
| Autor: | Stefano D'Amico, Zsuzsanna Bugyi, Peter Koehler, Eszter Schall, Katharina Anne Scherf, Lívia Hajas, Roland Poms, Kitti Török, Sándor Tömösközi, Regine Schoenlechner |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
Glutens
Flour Enzyme-Linked Immunosorbent Assay 01 natural sciences Analytical Chemistry Incomplete knowledge 0404 agricultural biotechnology Cultivar Genetic variability Food science Chromatography High Pressure Liquid Triticum Mathematics Plant Proteins chemistry.chemical_classification 010401 analytical chemistry Pilot scale food and beverages Genetic Variation 04 agricultural and veterinary sciences General Medicine Protein composition Reference Standards 040401 food science Gluten 0104 chemical sciences chemistry Food Science |
| Zdroj: | Food chemistry. 313 |
| ISSN: | 1873-7072 |
| Popis: | The reliability and comparability of gluten analytical results in gluten-free foods is hampered by the lack of reference materials (RM). This is partly caused by the yet incomplete knowledge of the effect of genetic and environmental variability of wheat proteins on immunochemical analyses, which affects the choice of gluten source to be applied for RM production. We investigated the genetic variability and the effect of harvest year on the protein composition of five previously selected wheat cultivars. We also compared the magnitude of these effects on ELISA results to get closer to the question of choosing individual cultivar or a mixture as an RM. Our results proved that the application of a blend for this purpose is advantageous. The candidates were also produced on pilot scale to investigate the feasibility of upscaling. The results of comparison studies showed that the pilot scale blended flour can also be suitable for RM. |
| Databáze: | OpenAIRE |
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