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Driel, Netherlands

Rosell C.M.,Institute of Agrochemistry and Food Technology | Altamirano-Fortoul R.,Institute of Agrochemistry and Food Technology | Don C.,Foodphysica
Cereal Chemistry | Year: 2013

Various studies have been carried out on wheat flour to understand protein and starch changes when subjected to mixing and temperature constraints, but structural changes of proteins and starch at the typical moisture levels of a dough system are not fully understood. The aim of this research was to improve our understanding of (micro)structural changes at the mesoscopic level, through empirical rheology, microscopy (light and scanning electron microscopy), sequential protein extractions, and glutenin macropolymer wet weight along the mixing, heating, and cooling stages of the Mixolab assay. Studies were performed on three wheat flours with different protein contents. The rheological analysis allowed identifying the role of the proteins and the relationship between the protein content and different primary and secondary parameters obtained from the recorded curves. The progressive heating and mixing stages during the Mixolab assay resulted in a dynamic de-and restructuring of proteins involving interactions between the flour proteins from water soluble to SDS soluble to SDS insoluble and vice versa. The microstructure analysis with light, polarized, and scanning electron microscopy revealed the changes that proteins and starch molecules underwent during mixing, heating, and cooling. Qualitatively, the starch structural changes, swelling, and gelatinization observed by microscopic techniques showed some parallels with protein (and glutenin) content of the respective flour. Nevertheless, this tentative finding needs further confirmation by studying flour samples with large differences in glutenin content. © 2013 AACC International, Inc. Source


Koehler P.,German Research Center for Food Chemistry | Schwalb T.,German Research Center for Food Chemistry | Immer U.,R Biopharm AG | Lacorn M.,R Biopharm AG | And 2 more authors.
Cereal Foods World | Year: 2013

In 2008, the AACC International Protein Technical Committee (now the Protein and Enzymes Technical Committee) initiated a collaborative study of a method for determining gluten in selected foods using an R5 antibody sandwich ELISA system. The method has been approved as AACCI Approved Method 38-50.01. The new method has been validated for testing foods to determine that they conform to the newly defined Codex threshold of 20 mg of gluten/kg in total for gluten-free products. © 2013 AACC International, Inc. Source


Koehler P.,German Research Center for Food Chemistry | Schwalb T.,German Research Center for Food Chemistry | Immer U.,R Biopharm AG | Lacorn M.,R Biopharm AG | And 2 more authors.
Cereal Foods World | Year: 2013

In 2008, the AACC International Protein Technical Committee (now the Protein and Enzymes Technical Committee) initiated a collaborative study of a method for determining gluten in fermented products using an R5 competitive ELISA system. The method has been approved as AACCI Approved Method 38-55.01. The new method has been validated for testing fermented foods and beverages to determine whether they conform to the newly defined Codex threshold of 20 mg of gluten/kg in total for gluten-free products. © 2013 AACC International, Inc. Source


Kapper C.,Wageningen University | Walukonis C.J.,Purdue University | Scheffler T.L.,Virginia Polytechnic Institute and State University | Scheffler J.M.,Virginia Polytechnic Institute and State University | And 4 more authors.
Meat Science | Year: 2014

Water-holding capacity is the ability of meat to hold moisture and is subject to postmortem metabolism. The objective of this study was to characterize the loss of moisture from muscle postmortem and investigate whether these losses are useful in predicting the ultimate drip loss of fresh pork. Cotton-rayon absorptive-based devices were inserted in the longissimus dorsi muscles of pork carcasses (n = 51) postmortem and removed at various intervals for 24. h. Greatest moisture absorption was observed at 105. min post exsanguination. Drip loss varied (0.6-15.3%) across carcasses. Individual absorption at 75. min correlated (r = 0.33) with final drip loss. Correlations improved using individual absorption values at 90. min (r = 0.48) and accumulated absorption values at 150. min (r = 0.41). Results show that significant moisture is lost from muscle tissue early postmortem and suggest that capture of this moisture may be useful in predicting final drip loss of fresh meat. © 2013. Source


Halbmayr-Jech E.,Romer Labs Division Holding GmbH | Rogers A.,Romer Labs UK Ltd. | Don C.,Foodphysica | Prinster M.,Romer Labs Inc.
Journal of AOAC International | Year: 2015

The Protein and Enzymes Technical Committee of American Association of Cereal Chemists initiated a collaborative study to confirm whether the G12 antibody-based sandwich ELISA test kit is able to detect gluten in the lower mg/kg (ppm) level. Twenty laboratories investigated 24 heat-treated and non-heat-treated blind-coded samples with incurred gluten levels up to 100 mg/kg. The method has been validated for testing foods to conform to the defined Codex thresholds for gluten in gluten-free products at less than 20 mg gluten/kg. The collaborative study showed that low levels of gluten could be detected by G12 Sandwich ELISA with reproducibility RSDR of 32% and repeatability RSDr of 16%. Incurred samples showed a recovery between 62 and 135%. It is recommended that the method be accepted by AOAC as Official First Action. Source

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