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Characterization of rye flours and their potential as reference material for gluten analysis
The safety of gluten-free products relies on accurate gluten analysis, most commonly using ELISA. These test kits are calibrated to gliadins or wheat gluten, because there is no reference material (RM) for rye. Our aim was to select representative samples out of 32 rye cultivars for use as RM. All c...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Elsevier Applied Science Publishers
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9875308/ https://www.ncbi.nlm.nih.gov/pubmed/36549160 http://dx.doi.org/10.1016/j.foodchem.2022.135148 |
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author | Xhaferaj, Majlinda Muskovics, Gabriella Schall, Eszter Bugyi, Zsuzsanna Tömösközi, Sándor Scherf, Katharina A. |
author_facet | Xhaferaj, Majlinda Muskovics, Gabriella Schall, Eszter Bugyi, Zsuzsanna Tömösközi, Sándor Scherf, Katharina A. |
author_sort | Xhaferaj, Majlinda |
collection | PubMed |
description | The safety of gluten-free products relies on accurate gluten analysis, most commonly using ELISA. These test kits are calibrated to gliadins or wheat gluten, because there is no reference material (RM) for rye. Our aim was to select representative samples out of 32 rye cultivars for use as RM. All cultivars were characterized by RP-HPLC, gel permeation HPLC and R5 and G12 ELISA. The protein and gluten content ranged from 5.5 to 11.2 g/100 g and 3.0 to 7.8 g/100 g, respectively. The average protein distribution was 40% albumins/globulins, 23% γ-75k-secalins, 17% γ-40k-secalins, 14% ω-secalins and 6% high-molecular-weight-secalins. The mean prolamin/glutelin ratio was 4.4 for rye and this translates to an estimated conversion factor from rye prolamins to gluten of 1.2, instead of the usual factor of 2. Seven cultivars were selected for RM production based on cluster analysis, geographical origin and availability to comprehensively cover the diversity of rye. |
format | Online Article Text |
id | pubmed-9875308 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | Elsevier Applied Science Publishers |
record_format | MEDLINE/PubMed |
spelling | pubmed-98753082023-05-15 Characterization of rye flours and their potential as reference material for gluten analysis Xhaferaj, Majlinda Muskovics, Gabriella Schall, Eszter Bugyi, Zsuzsanna Tömösközi, Sándor Scherf, Katharina A. Food Chem Article The safety of gluten-free products relies on accurate gluten analysis, most commonly using ELISA. These test kits are calibrated to gliadins or wheat gluten, because there is no reference material (RM) for rye. Our aim was to select representative samples out of 32 rye cultivars for use as RM. All cultivars were characterized by RP-HPLC, gel permeation HPLC and R5 and G12 ELISA. The protein and gluten content ranged from 5.5 to 11.2 g/100 g and 3.0 to 7.8 g/100 g, respectively. The average protein distribution was 40% albumins/globulins, 23% γ-75k-secalins, 17% γ-40k-secalins, 14% ω-secalins and 6% high-molecular-weight-secalins. The mean prolamin/glutelin ratio was 4.4 for rye and this translates to an estimated conversion factor from rye prolamins to gluten of 1.2, instead of the usual factor of 2. Seven cultivars were selected for RM production based on cluster analysis, geographical origin and availability to comprehensively cover the diversity of rye. Elsevier Applied Science Publishers 2023-05-15 /pmc/articles/PMC9875308/ /pubmed/36549160 http://dx.doi.org/10.1016/j.foodchem.2022.135148 Text en © 2022 The Author(s) 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 | Article Xhaferaj, Majlinda Muskovics, Gabriella Schall, Eszter Bugyi, Zsuzsanna Tömösközi, Sándor Scherf, Katharina A. Characterization of rye flours and their potential as reference material for gluten analysis |
title | Characterization of rye flours and their potential as reference material for gluten analysis |
title_full | Characterization of rye flours and their potential as reference material for gluten analysis |
title_fullStr | Characterization of rye flours and their potential as reference material for gluten analysis |
title_full_unstemmed | Characterization of rye flours and their potential as reference material for gluten analysis |
title_short | Characterization of rye flours and their potential as reference material for gluten analysis |
title_sort | characterization of rye flours and their potential as reference material for gluten analysis |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9875308/ https://www.ncbi.nlm.nih.gov/pubmed/36549160 http://dx.doi.org/10.1016/j.foodchem.2022.135148 |
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