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

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, RPHPLC, 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.

Automated summary

Food processing conditions and alkali treatment can affect the accurate detection of gluten in baked goods by ELISA. The extraction solvents used in this study showed different performances, but none of them could compensate for the effect of baking on gluten detection. Dough preparation, baking, and alkali treatment decreased protein extractability, especially at high temperatures, due to the formation of gluten crosslinks. The composition of alcohol- and SDS-soluble proteins did not correlate with their extractability. Therefore, gluten extractability rather than composition is crucial for gluten detection in baked goods by ELISA.