Department of Applied Biotechnology and Food Science, Budapest University of Technology and Economics, Szent Gellért tér 4, Budapest 1111, Hungary.
Deutsche Forschungsanstalt für Lebensmittelchemie, Leibniz Institut, Lise-Meitner-Strasse 34, Freising 85354, Germany.
Food Chem. 2018 Nov 30;267:387-394. doi: 10.1016/j.foodchem.2017.05.005. Epub 2017 May 3.
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.
某些谷物（小麦、黑麦和大麦）的谷蛋白可引发过敏反应。在不耐受谷蛋白人群的特殊膳食产品中，其含量不得超过规定的限量标准。由于谷物品种和种类的蛋白质图谱存在差异，谷蛋白的来源可能会影响谷蛋白定量。合适的参考物质对于准确测量谷蛋白和评估测定性能至关重要。它应尽可能代表商品。本研究测定了世界各地种植的 23 种普通小麦品种的蛋白质含量和组成。根据定性和定量选择标准，确定了具有典型谷蛋白组成的品种。选择了五个品种用于后续实验，以确认它们作为参考物质生产基础的适用性。
