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Prediction of wheat gluten composition via near-infrared spectroscopy

Gluten composition is an important quality parameter for wheat flour, because it is strongly correlated to baking quality. Wheat proteins are commonly extracted stepwise and analysed using RP-HPLC-UV to determine the gluten composition. This procedure is very time-consuming and labour-intensive. The...

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Autores principales: Schuster, Clemens, Huen, Julien, Scherf, Katharina Anne
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10017355/
https://www.ncbi.nlm.nih.gov/pubmed/36935851
http://dx.doi.org/10.1016/j.crfs.2023.100471
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author Schuster, Clemens
Huen, Julien
Scherf, Katharina Anne
author_facet Schuster, Clemens
Huen, Julien
Scherf, Katharina Anne
author_sort Schuster, Clemens
collection PubMed
description Gluten composition is an important quality parameter for wheat flour, because it is strongly correlated to baking quality. Wheat proteins are commonly extracted stepwise and analysed using RP-HPLC-UV to determine the gluten composition. This procedure is very time-consuming and labour-intensive. Therefore, a new, fast and easy method to quantitate gluten proteins was established using NIR spectroscopy (NIRS). PLS-regression models were calculated containing 207 samples for calibration and 169 for test set validation. Albumin/globulin (ALGL), gluten, gliadin and glutenin content was predicted with a root mean square error of prediction (RMSEP) of 2.01 mg/g, 6.09 mg/g, 4.25 mg/g and 3.50 mg/g, respectively. High-molecular-weight glutenin subunits (HMW-GS) and low-molecular-weight glutenin subunits (LMW-GS) were predicted with a RMSEP of 1.12 mg/g and 2.38 mg/g. The relative error was too high for ALGL, LMW-GS and HMW-GS, but that of gluten, gliadins and glutenins was in a range comparable to the reference method. Therefore, the new NIRS method can be used to estimate the gluten composition of wheat flour, including the gliadin/glutenin and the LMW-GS/HMW-GS ratio.
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spelling pubmed-100173552023-03-17 Prediction of wheat gluten composition via near-infrared spectroscopy Schuster, Clemens Huen, Julien Scherf, Katharina Anne Curr Res Food Sci Research Article Gluten composition is an important quality parameter for wheat flour, because it is strongly correlated to baking quality. Wheat proteins are commonly extracted stepwise and analysed using RP-HPLC-UV to determine the gluten composition. This procedure is very time-consuming and labour-intensive. Therefore, a new, fast and easy method to quantitate gluten proteins was established using NIR spectroscopy (NIRS). PLS-regression models were calculated containing 207 samples for calibration and 169 for test set validation. Albumin/globulin (ALGL), gluten, gliadin and glutenin content was predicted with a root mean square error of prediction (RMSEP) of 2.01 mg/g, 6.09 mg/g, 4.25 mg/g and 3.50 mg/g, respectively. High-molecular-weight glutenin subunits (HMW-GS) and low-molecular-weight glutenin subunits (LMW-GS) were predicted with a RMSEP of 1.12 mg/g and 2.38 mg/g. The relative error was too high for ALGL, LMW-GS and HMW-GS, but that of gluten, gliadins and glutenins was in a range comparable to the reference method. Therefore, the new NIRS method can be used to estimate the gluten composition of wheat flour, including the gliadin/glutenin and the LMW-GS/HMW-GS ratio. Elsevier 2023-03-02 /pmc/articles/PMC10017355/ /pubmed/36935851 http://dx.doi.org/10.1016/j.crfs.2023.100471 Text en © 2023 The Authors https://creativecommons.org/licenses/by/4.0/This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Research Article
Schuster, Clemens
Huen, Julien
Scherf, Katharina Anne
Prediction of wheat gluten composition via near-infrared spectroscopy
title Prediction of wheat gluten composition via near-infrared spectroscopy
title_full Prediction of wheat gluten composition via near-infrared spectroscopy
title_fullStr Prediction of wheat gluten composition via near-infrared spectroscopy
title_full_unstemmed Prediction of wheat gluten composition via near-infrared spectroscopy
title_short Prediction of wheat gluten composition via near-infrared spectroscopy
title_sort prediction of wheat gluten composition via near-infrared spectroscopy
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10017355/
https://www.ncbi.nlm.nih.gov/pubmed/36935851
http://dx.doi.org/10.1016/j.crfs.2023.100471
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