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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.
    Author: Hajas L, Scherf KA, Török K, Bugyi Z, Schall E, Poms RE, Koehler P, Tömösközi S.
    Journal: Food Chem; 2018 Nov 30; 267():387-394. PubMed ID: 29934182.
    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.
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