Proposal for C-Hordein as Reference Material in Gluten Quantification

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http://hdl.handle.net/10138/311265

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Huang , X , Kanerva , P , Salovaara , H , Stoddard , F L & Sontag-Strohm , T 2017 , ' Proposal for C-Hordein as Reference Material in Gluten Quantification ' , Journal of Agricultural and Food Chemistry , vol. 65 , no. 10 , pp. 2155-2161 . https://doi.org/10.1021/acs.jafc.6b05061

Title: Proposal for C-Hordein as Reference Material in Gluten Quantification
Author: Huang, Xin; Kanerva, Paivi; Salovaara, Hannu; Stoddard, Frederick L.; Sontag-Strohm, Tuula
Contributor: University of Helsinki, Grain Technology
University of Helsinki, Department of Food and Nutrition
University of Helsinki, Department of Food and Nutrition
University of Helsinki, Department of Food and Nutrition
Date: 2017-03-15
Language: eng
Number of pages: 7
Belongs to series: Journal of Agricultural and Food Chemistry
ISSN: 0021-8561
URI: http://hdl.handle.net/10138/311265
Abstract: The concentration of residual barley prolamin (hordein) in gluten-free products is overestimated by the R5 ELISA method when calibrated against the wheat gliadin standard. The reason for this may be that the composition of the gliadin standard is different from the composition of hordeins. This study showed that the recognition of whole hordein by R5 antibody mainly came from C-hordein, which is more reactive than the other hordeins. The proportion of C-hordein in total hordein ranged from 16 to 33% of common Finnish barley cultivars used in this study and was always higher than that of omega-gliadin, the homologous protein class in the gliadin standard, which may account for the overestimation. Thus, a hordein standard is needed for barley prolamin quantification instead of the gliadin standard. When gluten-free oat flour was spiked with barley flour, the prolamin concentration was overestimated 1.8-2.5 times with the gliadin standard, whereas estimates in the correct range were obtained when the standard was 40% C-hordein mixed with an inert protein. A preparative-scale method was developed to isolate and purify C-hordein, and C-hordein is proposed as a reference material to calibrate barley prolamin quantification in R5-based assays.
Subject: prolamin
gluten quantification
R5
hordein
C-hordein
gluten-free
STORAGE-PROTEIN-SYNTHESIS
S-POOR PROLAMINS
MALTING QUALITY
BARLEY CONTAMINATION
MONOCLONAL-ANTIBODY
NUTRITIONAL CONTROL
NITROGEN NUTRITION
GRAIN DEVELOPMENT
CELIAC-DISEASE
WHEAT
416 Food Science
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