[含麸质和无麸质加热食品中α-醇溶蛋白含量的测定]

[Determination of alpha-gliadin content in gluten-containing and gluten-free heated food].

作者信息

Meier P, Windemann H, Baumgartner E

出版信息

Z Lebensm Unters Forsch. 1984 May;178(5):361-5. doi: 10.1007/BF01042228.

Abstract

The amount of alpha-gliadin and whole gliadin in bread dough after heating at temperatures of 50-100 degrees C was determined by ELISA. At temperatures above 80 degrees C the amount which could be found was greatly reduced. In pasta foods containing wheat (with a max. drying temperature of 75 degrees C) alpha-gliadin could be determined totally but in wheat bread (crust and crumb) only 0.5-40% of the content in the original flour was found. The results of an analysis of "gluten-free" pasta foods on the market and the amounts of alpha-gliadin found are discussed in relation to the recommendations of the Codex alimentarius (WHO).

摘要

采用酶联免疫吸附测定法（ELISA）测定面包面团在50至100摄氏度加热后α-醇溶蛋白和总醇溶蛋白的含量。在80摄氏度以上的温度下，可检测到的含量大幅降低。在含小麦的面食制品（最高干燥温度为75摄氏度）中，α-醇溶蛋白可全部检测到，但在小麦面包（外皮和面包心）中，仅发现原始面粉中含量的0.5%-40%。结合食品法典委员会（世界卫生组织）的建议，讨论了对市场上“无麸质”面食制品的分析结果以及所发现的α-醇溶蛋白含量。