Journal
FOOD CHEMISTRY
Volume 408, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2022.135148
Keywords
Celiac disease; Enzyme-linked immunosorbent assay (ELISA); Polyacrylamide gel electrophoresis (SDS-PAGE); Reversed-phase high-performance liquid chro-matography (HPLC); Secalins; Wheat allergy
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The study aimed to select representative samples out of 32 rye cultivars for use as reference materials in gluten analysis, in order to ensure the safety of gluten-free products.
The safety of gluten-free products relies on accurate gluten analysis, most commonly using ELISA. These test kits are calibrated to gliadins or wheat gluten, because there is no reference material (RM) for rye. Our aim was to select representative samples out of 32 rye cultivars for use as RM. All cultivars were characterized by RP-HPLC, gel permeation HPLC and R5 and G12 ELISA. The protein and gluten content ranged from 5.5 to 11.2 g/100 g and 3.0 to 7.8 g/100 g, respectively. The average protein distribution was 40% albumins/globulins, 23% gamma-75k-secalins, 17% gamma-40k-secalins, 14% omega-secalins and 6% high-molecular-weight-secalins. The mean prolamin/glu-telin ratio was 4.4 for rye and this translates to an estimated conversion factor from rye prolamins to gluten of 1.2, instead of the usual factor of 2. Seven cultivars were selected for RM production based on cluster analysis, geographical origin and availability to comprehensively cover the diversity of rye.
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