Determination of common wheat in pasta products dried at elevated temperaturesFunded under: FP3-MAT
Because of the introduction of technologies of pasta drying at elevated temperatures and the development of new products (precooked pasta), the official methods used to determine the exact composition of the pasta are no longer reliable. New methods to determine the relative amounts of durum wheat and common wheat were therefore explored and tested through intercomparisons: (i) electrophoresis and measurement of 1D-omega-gliadins; (ii) reversed-phase high-performance liquid chromatography of gamma-gliadins; (iii) immunochemical detection of common wheat specific albumins (Mb 0.28); (iv) determination of specific albumins (A,B,C) of common wheat; (v) durum test immunoassay on Friabilin. All these methods were based on protein or enzymes that are specific to the genome D of common wheats and they involved heat-resistant components or could at least take into account the denaturing effects of new technologies. The effects of drying temperature, and of specific and genetic variation were evaluated. Intercomparisons indicated that methods (i), (ii) and (v) above are workable, but no one method can be proposed as a reference method.
Bibliographic Reference: EUR 16070 EN (1994) 83 pp., FS, ECU 15
Record Number: 199510029 / Last updated on: 1995-01-25
Original language: en
Available languages: en