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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...

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Autores principales: Xhaferaj, Majlinda, Muskovics, Gabriella, Schall, Eszter, Bugyi, Zsuzsanna, Tömösközi, Sándor, Scherf, Katharina A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier Applied Science Publishers 2023
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.
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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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