Polyclonal antisera against unheated and heated common wheat specific gamma and omega gliadins for the detection of adulteration of durum wheat and durum wheat products with common wheats

Stevenson, Anne; Mccarthy, P. K.; Griffin, Michael K.

doi:10.1080/09540109409354855

Cited by 11 publications

(3 citation statements)

References 3 publications

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“…The use of immunochemical methods to detect food proteins faces the problem of the changes introduced in protein structure during processing (Stevenson et al, 1994). The results shown here demonstrate that heat treatment strongly affects immunochemical reactivity.…”

Section: Differential Scanning Calorimetry (Dsc)mentioning

confidence: 79%

Analysis of Structural Properties and Immunochemical Reactivity of Heat-Treated Ovalbumin

Rumbo

Chirdo

Fossati

et al. 1996

J. Agric. Food Chem.

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Protein detection to certify foodstuff composition is frequently accomplished by immunochemical methods. Product processing (heating, pH change, etc.) usually alters protein structure and can modify immunochemical reactivity of the protein. We studied the structural changes caused by heating ovalbumin under different time and temperature conditions and the influence of heat on the immunochemical reactivity of ovalbumin. Differential scanning calorimetry (DSC), exposed sulfhydryl groups, and surface hydrophobicity (H o) were used to evaluate structural changes. The immunochemical reactivity was measured by an inhibition ELISA. By DSC we obtained an equation that can predict the denatured fraction after a heat treatment. We found a great increase of exposed sulfhydryl groups and surface H o after denaturing treatments, with a good correlation between the theoretically calculated denaturation degree and the measured values. Using ELISA we observed that only denaturing treatments have an influence on immunochemical reactivity. Heating up to 65 °C does not introduce any change in reactivity. At higher temperatures, different behavior was observed. Mild denaturing treatments cause an important rise in reactivity, whereas a loss of reactivity is produced by total denaturing treatments. Consequently, when dealing with heat-processed samples, immunochemical methods could lead to an over- or underestimation of the actual protein level. Keywords: Ovalbumin; heat treatment; immunochemical reactivity; denaturation

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Section: Differential Scanning Calorimetry (Dsc)mentioning

confidence: 79%

Analysis of Structural Properties and Immunochemical Reactivity of Heat-Treated Ovalbumin

Rumbo

Chirdo

Fossati

et al. 1996

J. Agric. Food Chem.

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“…Monitoring the presence of soft wheat in durum wheat semolina and pasta preparations has always been of interest for Italian food industry and analytical methods used to discriminate between the two species were previously based on the analyses of protein fractions (Cantagalli, 1969;Garcia-Faure et al, 1969;Stevenson et al, 1994). However, proteins have a reduced stability in comparison with nucleic acids especially in processed food as bakery products that are exposed to high temperature.…”

Section: Quantification Of Soft Wheat Adulteration In Durum Wheat-based Foodstuffs By Real-time Pcrmentioning

confidence: 99%

DNA Markers as a Tool for Genetic Traceability of Primary Product in Agri-Food Chains

Scarano

Montemurro

Corrado

et al. 2012

Italian Journal of Agronomy

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The agri-food components of the Made in Italy are well known all over the world, therefore they may significantly contribute to the Italian economy. However, also owing to a large number of cases of improper labelling, the Italian agro-food industry faces an ever-increasing competition. For this reason, there is a decline of consumers’ confidence towards food production systems and safety controls. To prevent erroneous classification of products and to protect consumers from false instore information, it is important to develop and validate techniques that are able to detect mislabelling at any stage of the food-chain. This paper describes some examples of genetic traceability of primary products in some important plant food chains such as durum wheat, olive and tomato, based on DNA analysis both of raw material and of processed food (pasta, olive oil, and peeled tomato).

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“…Until a few years ago, most of these analytical techniques (electrophoretic, chromatographic, and immunological assays) were based on the detection of particular proteins, such as albumins, gliadins or friabilin (Bonetti, 2004;Barnwell, McCarthy, Lumley & Griffin, 1994;Stevenson, McCarthy & Griffin, 1994). Among these, a method based on albumin separation using isoelectric focusing (Resmini, 1969) had become the most commonly used in Italy.…”

Section: Introductionmentioning

confidence: 99%

Validation and application of a quantitative real-time PCR assay to detect common wheat adulteration of durum wheat for pasta production

Carloni¹,

Amagliani²,

Omiccioli³

et al. 2017

Food Chemistry

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Polyclonal antisera against unheated and heated common wheat specific gamma and omega gliadins for the detection of adulteration of durum wheat and durum wheat products with common wheats

Cited by 11 publications

References 3 publications

Analysis of Structural Properties and Immunochemical Reactivity of Heat-Treated Ovalbumin

Analysis of Structural Properties and Immunochemical Reactivity of Heat-Treated Ovalbumin

DNA Markers as a Tool for Genetic Traceability of Primary Product in Agri-Food Chains

Validation and application of a quantitative real-time PCR assay to detect common wheat adulteration of durum wheat for pasta production

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