No abstract

The measurement of gluten in processed food products in support of regulatory limits is performed routinely. Mass spectrometry is emerging as a viable alternative to ELISA based methods. Here we outline a set of peptide markers that are representative of gluten and consider the end user's needs in protecting those with coeliac disease. The approach taken has been applied to wheat but can be easily extended to include other species potentially enabling the MS quantification of different gluten containing species from the identified markers.

Proteins of pea seeds were isolated after defatting with hexane using alkaline (0.1 M sodium hydroxide) extraction and acid (HCl) precipitation. Concentrates were also prepared by hexane extraction and ethanolic extraction (pH = 5). Gross chemical composition amino acid content and functional properties (solubility profile, emulsifying--and foaming properties, water--and oil absorption) were studied. The results were compared with the same parameters of soy and lupin protein products. Although the majority of functional characteristics of isolates were lower in comparison to soy isolates, pea protein concentrate and isolate could be successfully used in bakery products for enrichment in protein and improvement of biological value. Their utilization as meat protein substitute in some Frankfurter type sausages is also possibly.

The current essential therapy of celiac disease is a strict adherence to a gluten-free diet. Besides food products that are naturally gluten-free, “very low gluten” and “glutenfree” bakery products have become available. The availability of immunochemical and other analytical methods to determine gluten markers in foods is of utmost importance to ensure the well being of gluten-sensitive individuals. The aim of this review was to evaluate if currently available methodologies are suitable to meet the requirements of food labeling standards for individual gluten source declaration, in order to achieve policy objectives. Codex Alimentarius and European Union (EU) legislation and gluten detection methodologies applicable at present have been summarized and compared. In 2009, the European Commission issued Regulation No. 41/2009 concerning the composition and labeling of foodstuffs suitable for people intolerant to gluten. This review constitutes a basis to investigate the possibility to develop a proteomic-based method for the specifc detection of gluten-containing cereals in food products, especially at or around the limits specifed in EU legislation.

Cations of differing chaotropic capacities (LiCl, NaCl, and KCl) were used in small‐scale mixing and extensigraph studies to assess functional changes in dough behavior of wheat cultivars varying in total protein content and HMW glutenin composition. Salt addition, regardless of cationic type, caused an increase in dough strength and stability. The smaller (hydrated) and least chaotrophic cations (Li+12% protein). In the absence of genotypic variation, a significant interactive effect of cultivar type, protein amount, and salt addition was found for all functional dough parameters except extensibility. During mixing, there was a decrease in the amount of apparent unextractable polymeric protein (%UPP) in the dough. This phenomenon was ameliorated by the presence of salt in doughs formed from weaker flours and was most pronounced early on in the mixing process (t = 100–200 sec). Results show the importance of refining 2‐g mixograph studies to include salt in the “flour and water” dough formula.