Influence of baking conditions on the extractability and immunochemical detection of wheat gluten proteins

Tanja Miriam Schirmer, Katharina Anne Scherf

Research output: Contribution to journalArticlepeer-review

10 Scopus citations

Abstract

Food processing conditions affect the accurate detection of gluten by ELISA, which is of importance for proper gluten-free labelling. We prepared different wheat flour-based and incurred baked goods (bread, crispbread, pretzel) to investigate the influence of baking conditions and alkali treatment on gluten quantitation by ELISA using different extraction solvents. Protein composition and extractability were determined (SDS-PAGE, RP-HPLC, GP-HPLC). The extraction solvents showed different performances; none of them could compensate the effect of baking on the detection. Dough preparation, baking and additional alkali treatment decreased protein extractability under reducing and non-reducing conditions. High temperature combined with alkali treatment resulted in the lowest protein extractabilities (<77% for bread crust, <61% for pretzel crust) due to the formation of disulfide and non-disulfide gluten crosslinks. There was no clear correlation between the protein composition and the extractability of alcohol- and SDS-soluble proteins of the baked goods. Thus, this research shows that gluten extractability rather than gluten composition is crucial for detection by ELISA in baked goods.

Original languageEnglish
Article number100431
JournalCurrent Research in Food Science
Volume6
DOIs
StatePublished - Jan 2023
Externally publishedYes

Keywords

  • Celiac disease
  • Crosslink
  • Enzyme-linked immunosorbent assay (ELISA)
  • Food processing
  • Food safety
  • Protein extraction

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