Investigation of the effects of food processing and matrix components on the analytical results of elisa using an incurred gliadin reference material candidate

Acta Alimentaria

Volumn 44, Issue 3, 2015, Pages 390-399

  Torok K ^a   Hajas, L ^a   Bugyi, Z S ^a   Balazs G ^a   Tomoskozi S ^a  

^a BUDAPEST UNIVERSITY OF TECHNOLOGY AND ECONOMICS   (Hungary)

Author keywords

Elisa method; Gluten determination; Protein denaturation; Reference material; Sample pre treatment

Indexed keywords

EID: 84946552390     PISSN: 01393006     EISSN: 15882535     Source Type: Journal    
DOI: 10.1556/AAlim.2014.0018     Document Type: Article

References (20)

1. A.O.A.C. (2006): Official methods of analysis, Crude fat in feeds, cereal grains and forage. Method 2003.06. AOAC Int., Gaithersburg, MD.
2. BORNEO, R. & KHAN, K. (1999): Protein changes during various stages of breadmaking of four spring wheats: Quantifi cation by size-exclusion HPLC. Cereal Chem., 76, 711-717.
3. BOYE, J.I. & GODEFROY, S.B. (2010): Allergen management in food industry. John Wiley & Sons Inc., Hoboken, New Jersey, pp. 1-167.
4. BRIANI, C., SAMAROO, D. & ALAEDINI, A. (2008): Celiac disease: From gluten to autoimmunity. Autoimmun. Rev., 7, 644-650.
5. BUGYI, Z., TÖRÖK, K., HAJAS, L., ADONYI, Z., POPPING, B. & TÖMÖSKÖZI, S. (2013): Comparative study of commercially available gluten ELISA kits using an incurred reference material. Qual. Assur. Saf. Crop. (QAS), 5(1), 79-87.
6. BUGYI, Z., TÖRÖK, K., HAJAS, L., ADONYI, Z., POMS, R., POPPING, B., DIAZ-AMIGO, C., KERBACH, S. & TÖMÖSKÖZI, S. (2012): Development of incurred reference material for improving conditions of gluten quantifi cation. J. AOAC Int., 95, 382-387.
7. CABERA-CHAVEZ, F. & CALDERON DE LA BARCA, A.M. (2010): Trends in wheat technology and modifi cation of gluten proteins for dietary treatment of celiac disease patients. J. Cereal Sci., 52, 337-341.
8. GOMAA, A. & BOYE, J.I. (2013): Impact of thermal processing time and cookie size on the detection of casein, egg, gluten and soy allergens in food. Food Res. Int., 52, 483-489.
9. HAYTA, M. & SCHOFIELD, J.D. (2004): Heat and additive induced biochemical transitions in gluten from good and poor breadmaking quality wheats. J. Cereal Sci., 40, 245-256.
10. ISO (1992): ISO Guide 30 Terms and defi nitions used in connection with reference materials.
11. KIEFFER, R., SCHURER, F., KÖHLER, P. & WIESER, H. (2007): Effect of hydrostatic pressure and temperature on the chemical and functional properties of wheat gluten: Studies on gluten, gliadin and glutenin. J. Cereal Sci., 45, 285-292.
12. KOPPELMAN, S.J. & HEFLE, S.L. (2006): Detecting allergens in food. Woodhead Publishing Limited, Cambridge, England, pp. 63-182; 348-356.
13. LAGRAIN, B., THEWISSEN, B.G., BRIJS, K. & DELCOUR, J.A. (2008): Mechanism of gliadin-glutenin cross-linking during hydrothermal treatment. Food Chem., 107, 753-760.
14. LARROQUE, O.R. & BÉKÉS, F. (2000): Rapid size-exclusion chromatography analysis of molecular size distribution for wheat endosperm protein. Cereal Chem., 77, 451-453.
15. MANU, B.T. & RAO, U.J.S.P. (2008): influence of size distribution of proteins, thiol and disulfi de content in wheat fl our on rheological and chapati texture of Indian wheat varieties. Food Chem., 110, 88-95.
16. RUMBO, M., CHIRDO, F.G., FOSSATI, C.A. & ANON, M.C. (2001): Analysis of the effects of heat treatment on gliadin immunochemical quantifi cation using a panel of anti-prolamin antibodies. J. Agric. Food Chem., 49, 5719- 5726.
17. SATHE, S.K., TEUBER, S.S. & ROUX, K.H. (2005): Effects of food processing on the stability of food allergens. Biotechnol. Adv., 23, 423-429.
18. SINGH, H. & MACRITCHIE, F. (2004): Changes in proteins induced by heating gluten dispersions at high temperature. J. Cereal Sci., 39, 297-301.
19. SINGH, H. (2005): A study of changes in wheat protein during bread baking using SE-HPLC. Food Chem., 90, 247-250.
20. TAYLOR, S.L. & HEFLE, S.L. (2001): Food allergies and other food sensitivities. Food Technol., 55(9), 470-475.