KIT | KIT-Bibliothek | Impressum | Datenschutz

Influence of baking conditions on the extractability and immunochemical detection of wheat gluten proteins

Schirmer, Tanja Miriam; Scherf, Katharina Anne 1
1 Institut für Angewandte Biowissenschaften (IAB), Karlsruher Institut für Technologie (KIT)

Abstract:

Food processing conditions affect the accurate detection of gluten by ELISA, which is of importance for proper gluten-free labelling. We prepared different wheat flour-based and incurred baked goods (bread, crispbread, pretzel) to investigate the influence of baking conditions and alkali treatment on gluten quantitation by ELISA using different extraction solvents. Protein composition and extractability were determined (SDS-PAGE, RP-HPLC, GP-HPLC). The extraction solvents showed different performances; none of them could compensate the effect of baking on the detection. Dough preparation, baking and additional alkali treatment decreased protein extractability under reducing and non-reducing conditions. High temperature combined with alkali treatment resulted in the lowest protein extractabilities (<77% for bread crust, <61% for pretzel crust) due to the formation of disulfide and non-disulfide gluten crosslinks. There was no clear correlation between the protein composition and the extractability of alcohol- and SDS-soluble proteins of the baked goods. Thus, this research shows that gluten extractability rather than gluten composition is crucial for detection by ELISA in baked goods.


Verlagsausgabe §
DOI: 10.5445/IR/1000155829
Veröffentlicht am 10.02.2023
Originalveröffentlichung
DOI: 10.1016/j.crfs.2022.100431
Scopus
Zitationen: 3
Web of Science
Zitationen: 3
Dimensions
Zitationen: 3
Cover der Publikation
Zugehörige Institution(en) am KIT Institut für Angewandte Biowissenschaften (IAB)
Publikationstyp Zeitschriftenaufsatz
Publikationsjahr 2023
Sprache Englisch
Identifikator ISSN: 2665-9271
KITopen-ID: 1000155829
Erschienen in Current Research in Food Science
Verlag Elsevier
Band 6
Seiten 100431
Bemerkung zur Veröffentlichung Gefördert durch den KIT-Publikationsfonds
Schlagwörter Celiac disease; Crosslink; Enzyme-linked immunosorbent assay (ELISA); Food processing; Food safety; Protein extraction
Nachgewiesen in Scopus
Dimensions
Web of Science
KIT – Die Forschungsuniversität in der Helmholtz-Gemeinschaft
KITopen Landing Page