Development of a barley reference material for gluten analysis

[Display omitted] •In-depth protein characterization of 35 different international barley cultivars.•Selection of eight cultivars to produce a new barley gluten reference material.•The prolamin/glutelin ratio is 1.6 on average for barley.•B/γ-hordeins are found in the prolamin and glutelin fraction....

Full description

Saved in:
Bibliographic Details
Published in:Food chemistry 2023-10, Vol.424, p.136414-136414, Article 136414
Main Authors: Xhaferaj, Majlinda, Muskovics, Gabriella, Schall, Eszter, Bugyi, Zsuzsanna, Tömösközi, Sándor, Scherf, Katharina A.
Format: Article
Language:English
Subjects:
Celiac Disease
Enzyme-linked immunosorbent assay (ELISA)
Glutens
Hordeins
Hordeum
Humans
Prolamins
Reversed-phase high-performance liquid chromatography (RP-HPLC)
Secale
Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE)
Wheat allergy
Citations: Items that this one cites
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:[Display omitted] •In-depth protein characterization of 35 different international barley cultivars.•Selection of eight cultivars to produce a new barley gluten reference material.•The prolamin/glutelin ratio is 1.6 on average for barley.•B/γ-hordeins are found in the prolamin and glutelin fraction. Celiac disease (CD) can be triggered in susceptible individuals by the consumption of gluten, a complex storage protein mixture present in wheat, rye and barley. There is no specific reference material (RM) available for barley and this leads to inaccurate quantitation of barley gluten in supposedly gluten-free foods. Therefore, the aim was to select representative barley cultivars to establish a new barley RM. The relative protein composition of the 35 barley cultivars averaged 25% albumins and globulins, 11% d-hordeins, 19% C-hordeins, and 45% B/γ-hordeins. The mean gluten and protein content was 7.2 g/100 g and 11.2 g/100 g, respectively. The prolamin/glutelin ratio (1:1) commonly used in ELISAs to calculate the gluten content was found to be inappropriate for barley (1.6 ± 0.6). Eight cultivars suitable as potential RMs were selected to ensure a typical barley protein composition and improve food safety for CD patients.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2023.136414