Development of enzyme-linked immunosorbent assay for evaluation of chapati-making quality of wheat varieties

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 25, 2002, Pages 7455-7460

  Prabhasankar, P ^a   Manohar, R Sai ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Chapati; ELISA; Pasting characteristics; Rheology; Wheat

Indexed keywords

DRUG DERIVATIVE; GLIADIN; GLIADIN ANTIBODY; GLUTEN; GLUTENIN; VEGETABLE PROTEIN; WATER;

ABSORPTION; ANTIBODY RESPONSE; ARTICLE; BREAD; CHEMISTRY; CONTROLLED STUDY; ENZYME LINKED IMMUNOSORBENT ASSAY; EVALUATION; FLOW KINETICS; FOOD ANALYSIS; FOOD QUALITY; HEIGHT; IMMUNOLOGY; METHODOLOGY; MOLECULAR WEIGHT; NONHUMAN; PHYSICAL CHEMISTRY; QUALITY CONTROL; SCORING SYSTEM; WATER ABSORPTION; WHEAT;

ABSORPTION; BREAD; CHEMISTRY, PHYSICAL; ENZYME-LINKED IMMUNOSORBENT ASSAY; GLIADIN; GLUTEN; MOLECULAR WEIGHT; PLANT PROTEINS; QUALITY CONTROL; RHEOLOGY; TRITICUM; WATER;

TRITICUM AESTIVUM;

EID: 0037021606     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0258151     Document Type: Article

References (17)

1. Haridas Rao, P.; Leelavathi, K.; Shurpalekar, S. R. Test baking of chapatis: Development of a method. Cereal Chem. 1986, 63, 297-303.
2. Andrew, J. L.; Blundell, M. J.; Skerritt, J. H. A simple antibody-based test for dough strength. III. Further simplification and collaborative evaluation for wheat quality screening. Cereal Chem. 1993, 70, 241-246.
3. Brett, G. M.; Mills, E. N. C.; Tatham, A. S.; Fido, R. J.; Shewry, P. R.; Morgan, M. R. A. Immunochemical identification of LMW subunits of glutenin associated with bread-making quality of wheat flour. Theor. Appl. Genet. 1993, 86, 442-448.
4. Hill, A. S.; Giersch, T. M.; Loh, C. S.; Skerritt, J. H. Immunoassay for wheat processing quality: Utilization of a sandwich assay incorporating and immobilized single-chain fragment. J. Agric. Food Chem. 1999, 47, 4484-4490.
5. Shurpalekar, S. R.; Kumar, G. V.; Rao, G. V.; Ranga Rao, G. C. P.; Vatsala, C. N.; Rahim, A. A Physcico-chemical, rheological and milling characteristics and bread and chapati making quality of Indian wheat. J. Food Sci. Technol. 1999, 13, 79-86.
6. Haridas Rao, P.; Leelavathi, K.; Shurpalekar, S. R. Objective measurements of the consistency of chapati dough using a research water absorption meter. J. Texture Stud. 1986, 17, 401-420.
7. Austin, A.; Ram, A. Studies on chapati making quality of wheat. Tech. Bull. No. 31. Indian Council of Agricultural Research: New Delhi, India, 1971.
8. Sharma, H.; Bains, G. S. Effect of grinding on the quality of whole wheat meal. J. Food Sci. Technol. 1976, 13, 92-96.
9. Shurpalekar, S. R.; Prabhavathi, C. Brabender farinograph, research extensometer and Hilliff chapati press as tool for standardisation and objective assessment of chapati dough. Cereal Chem. 1976, 53, 457-462.
10. Ram, B. P.; Nigam, S. N. Puffing and textural characteristics of chapati in relation to varietal difference in gluten composition. J. Food Sci. 1981, 47, 231-233.
11. Prabhasankar, P. Electrophoretic and immunochemical characteristics of wheat protein fractions and their relationship to chapati making quality. Food Chem. 2002, 78(1), 85-91.
12. Pomeranz, Y. In Wheat Chemistry and Technology; American Association of Cereal Chemists: St. Paul, MN, 1988; Vol. I, pp 17-21.
13. AACC Approved Methods, Association of Cereal Chemists: St. Paul, MN, 2000.
14. Weiss, W.; Vogelmeier, C.; Gorg, A. Electrophoretic characteristics of wheat grain allergens from cultivars involved in baker's asthma. Electrophoresis 1993, 14, 805-816.
15. Curioni, A.; Pogna, N. E.; Pasini, G.; Spettoli, P.; Voltarel, M.; Dal Belin Peruffo, A. Characterisation of the glutenin fraction from eikorn wheat (Triticum monococum SSP. Mononcoccum) with different bread making qualities. Ital. J. Food Sci. 2000, 12, 91-102.
16. Prabhasankar, P.; Ragupathi, G.; Sundaravadivel, B.; Annapoorani, K. S.; Damodaran, C. Enzyme-linked immunosorbent assay for the phytotoxin thevetin. J. Immunoassay 1993, 14, 279-296.
17. Skerritt, J. H. A simple antibody-based test for dough strength. II. Genotype and environmental effects. Cereal Chem. 1991, 68, 467-474.