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A polymerase chain reaction directed to detect wheat glutenin: Implications for gluten-free labelling

Debnath, Jaba and Martin, Asha and Gowda, Lalitha R. (2009) A polymerase chain reaction directed to detect wheat glutenin: Implications for gluten-free labelling. Food Research International, 42 (7). pp. 782-787. ISSN 0963-9969

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Abstract

Gluten enteropathy or celiac disease (CD) is treated by strict adherence to gluten-free diet for life. Trace amounts of wheat in food from farm to table manifests as a major risk to these individuals. A qualitative polymerase chain reaction method was developed by selectively amplifying a 135bp fragment of the glutenin gene to detect wheat DNA in a plethora of raw and heat processed foods. The limit of detection was 21.5pg of DNA. The absence of amplification in other cereals such as oat, rye, barley and maize renders this method exclusive for detection of wheat. The detection of wheat DNA in thermally processed foods by this method, despite extensive DNA fragmentation, evinces the suitability and applicability of the method for labeling gluten-free foods. This method complements the immunochemical methods toward addressing food safety in CD patients and wheat allergics.

Item Type: Article
Uncontrolled Keywords: Gluten free food Processed food Low molecular weight glutenin Traditional Indian foods Gluten enteropathy
Subjects: 600 Technology > 08 Food technology > 18 Processed foods
Divisions: Protein Chemistry and Technology
Food Safety Analytical Quality Control Lab
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 17 Jun 2009 10:16
Last Modified: 28 Dec 2011 10:09
URI: http://ir.cftri.com/id/eprint/9032

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