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

• Published in: Food chemistry 2018-11, Vol.267, p.387-394
• Main Authors: Hajas, Lívia, Scherf, Katharina A., Török, Kitti, Bugyi, Zsuzsanna, Schall, Eszter, Poms, Roland E., Koehler, Peter, Tömösközi, Sándor
• Format: Article
• Language: English
• Subjects: Chromatography, High Pressure Liquid - methods; Electrophoresis, Polyacrylamide Gel; ELISA; Enzyme-Linked Immunosorbent Assay; Gluten analysis; Glutens - analysis; Plant Proteins - analysis; Protein composition; Reference material; Triticum - chemistry; Wheat
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2017.05.005

•Protein composition of a set of 23 common wheat cultivars was determined.•Qualitative and quantitative criteria for typical gluten composition were defined.•Wheat cultivars with a typical gluten composition were identified.•Five cultivars were selected for development of a gluten reference material. 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.