Variation in protein composition among wheat (Triticum aestivum L.) cultivars to identify cultivars suitable as reference material for wheat gluten analysis

Lívia Hajas; Katharina A. Scherf; Kitti Török; Zsuzsanna Bugyi; Eszter Schall; Roland E. Poms; Peter Koehler; Sándor Tömösközi

doi:10.1016/j.foodchem.2017.05.005

Variation in protein composition among wheat (Triticum aestivum L.) cultivars to identify cultivars suitable as reference material for wheat gluten analysis

Lívia Hajas (First Author)
, Katharina A. Scherf (Co-Author)
, Kitti Török (Co-Author)
, Zsuzsanna Bugyi (Co-Author)
, Eszter Schall (Co-Author)
, Roland E. Poms (Co-Author)
, Peter Koehler (Co-Author)
, Sándor Tömösközi^* (Last Author)

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

59 Scopus citations

Abstract

Gluten proteins of certain cereals (wheat, rye and barley) can trigger hypersensitivity reactions. In special dietary products for people intolerant to gluten, their amount must not exceed the regulatory threshold levels. The source of gluten can influence gluten quantitation due to variability in protein profile of grain cultivars and species. A proper reference material is crucial for accurate measurement of gluten and evaluating assay performance. It should be as representative of the commodity as possible. In this study, protein content and composition of a set of 23 common wheat cultivars grown around the world were determined. According to qualitative and quantitative selection criteria, cultivars that possessed a typical gluten composition were identified. Five cultivars were selected for subsequent experiments to confirm their suitability as a basis for reference material production.

Original language	English
Pages (from-to)	387-394
Number of pages	8
Journal	Food Chemistry
Volume	267
DOIs	https://doi.org/10.1016/j.foodchem.2017.05.005
State	Published - 30 Nov 2018

Keywords

ELISA
Gluten analysis
Protein composition
Reference material
Wheat

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10.1016/j.foodchem.2017.05.005

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title = "Variation in protein composition among wheat (Triticum aestivum L.) cultivars to identify cultivars suitable as reference material for wheat gluten analysis",

abstract = "Gluten proteins of certain cereals (wheat, rye and barley) can trigger hypersensitivity reactions. In special dietary products for people intolerant to gluten, their amount must not exceed the regulatory threshold levels. The source of gluten can influence gluten quantitation due to variability in protein profile of grain cultivars and species. A proper reference material is crucial for accurate measurement of gluten and evaluating assay performance. It should be as representative of the commodity as possible. In this study, protein content and composition of a set of 23 common wheat cultivars grown around the world were determined. According to qualitative and quantitative selection criteria, cultivars that possessed a typical gluten composition were identified. Five cultivars were selected for subsequent experiments to confirm their suitability as a basis for reference material production.",

keywords = "ELISA, Gluten analysis, Protein composition, Reference material, Wheat",

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year = "2018",

month = nov,

day = "30",

doi = "10.1016/j.foodchem.2017.05.005",

language = "English",

volume = "267",

pages = "387--394",

journal = "Food Chemistry",

issn = "0308-8146",

}

Variation in protein composition among wheat (Triticum aestivum L.) cultivars to identify cultivars suitable as reference material for wheat gluten analysis. / Hajas, Lívia (First Author); Scherf, Katharina A. (Co-Author); Török, Kitti (Co-Author) et al.
In: Food Chemistry, Vol. 267, 30.11.2018, p. 387-394.

Research output: Contribution to journal › Article › peer-review

TY - JOUR

T1 - Variation in protein composition among wheat (Triticum aestivum L.) cultivars to identify cultivars suitable as reference material for wheat gluten analysis

AU - Hajas, Lívia

AU - Scherf, Katharina A.

AU - Török, Kitti

AU - Bugyi, Zsuzsanna

AU - Schall, Eszter

AU - Poms, Roland E.

AU - Koehler, Peter

AU - Tömösközi, Sándor

PY - 2018/11/30

Y1 - 2018/11/30

N2 - Gluten proteins of certain cereals (wheat, rye and barley) can trigger hypersensitivity reactions. In special dietary products for people intolerant to gluten, their amount must not exceed the regulatory threshold levels. The source of gluten can influence gluten quantitation due to variability in protein profile of grain cultivars and species. A proper reference material is crucial for accurate measurement of gluten and evaluating assay performance. It should be as representative of the commodity as possible. In this study, protein content and composition of a set of 23 common wheat cultivars grown around the world were determined. According to qualitative and quantitative selection criteria, cultivars that possessed a typical gluten composition were identified. Five cultivars were selected for subsequent experiments to confirm their suitability as a basis for reference material production.

AB - Gluten proteins of certain cereals (wheat, rye and barley) can trigger hypersensitivity reactions. In special dietary products for people intolerant to gluten, their amount must not exceed the regulatory threshold levels. The source of gluten can influence gluten quantitation due to variability in protein profile of grain cultivars and species. A proper reference material is crucial for accurate measurement of gluten and evaluating assay performance. It should be as representative of the commodity as possible. In this study, protein content and composition of a set of 23 common wheat cultivars grown around the world were determined. According to qualitative and quantitative selection criteria, cultivars that possessed a typical gluten composition were identified. Five cultivars were selected for subsequent experiments to confirm their suitability as a basis for reference material production.

KW - ELISA

KW - Gluten analysis

KW - Protein composition

KW - Reference material

KW - Wheat

UR - https://www.scopus.com/pages/publications/85019101239

U2 - 10.1016/j.foodchem.2017.05.005

DO - 10.1016/j.foodchem.2017.05.005

M3 - Article

C2 - 29934182

AN - SCOPUS:85019101239

SN - 0308-8146

VL - 267

SP - 387

EP - 394

JO - Food Chemistry

JF - Food Chemistry

ER -

Variation in protein composition among wheat (Triticum aestivum L.) cultivars to identify cultivars suitable as reference material for wheat gluten analysis

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Keywords

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