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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...
Autores principales: | , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Elsevier
2023
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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. |
format | Online Article Text |
id | pubmed-10017355 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | Elsevier |
record_format | MEDLINE/PubMed |
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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