| Autor: |
Tanja Miriam Schirmer, Katharina Anne Scherf |
| Jazyk: |
angličtina |
| Rok vydání: |
2023 |
| Předmět: |
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| Zdroj: |
Current Research in Food Science, Vol 6, Iss , Pp 100431- (2023) |
| Druh dokumentu: |
article |
| ISSN: |
2665-9271 |
| DOI: |
10.1016/j.crfs.2022.100431 |
| Popis: |
Food processing conditions affect the accurate detection of gluten by ELISA, which is of importance for proper gluten-free labelling. We prepared different wheat flour-based and incurred baked goods (bread, crispbread, pretzel) to investigate the influence of baking conditions and alkali treatment on gluten quantitation by ELISA using different extraction solvents. Protein composition and extractability were determined (SDS-PAGE, RP-HPLC, GP-HPLC). The extraction solvents showed different performances; none of them could compensate the effect of baking on the detection. Dough preparation, baking and additional alkali treatment decreased protein extractability under reducing and non-reducing conditions. High temperature combined with alkali treatment resulted in the lowest protein extractabilities ( |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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