期刊
FOOD CHEMISTRY
卷 254, 期 -, 页码 302-308出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2018.02.023
关键词
Gluten; LC-MS; Vinegar; Soy sauce; Proteomics; Mass spectrometry; Fermented; Hydrolysed
资金
- Foreign Experts Bureau of Henan Province [8]
A strict, lifelong gluten-free (GF) diet is currently the only treatment for coeliac disease (CD). Vinegar and soy sauce are fermented condiments that often include wheat and/or barley. During fermentation cereal proteins are partially degraded by enzymes to yield peptide fragments and amino acids. Whether these fermented products contain intact or degraded gluten proteins and if they are safe for people with CD remains in question. LC-MS offers the benefit of being able to detect hydrolysed gluten that might be present in commercial vinegar and soy sauce products. LC-MS revealed the presence of gluten in malt vinegar, wherein the identified peptides derived from B-, D-and gamma-hordein from barley, as well as gamma-gliadin, and HMW-and LMW-glutenins from wheat that are known to contain immunopathogenic epitopes. No gluten was detected in the soy sauces examined despite wheat being a labelled ingredient indicating extensive hydrolysis of gluten during soy sauce production.
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