ArticleFood chemistry2023
Characterization of rye flours and their potential as reference material for gluten analysis.
Article in Food chemistry, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed, 16 citations in OpenAlex.
- Gluten Analysis and Regulation: Scientific, Analytical, and Economic Dimensions of Gluten-Free Assurance.Comprehensive reviews in food science and food safety · 2026Review
- Validation of the BioSystems Gluten Immunoturbidimetric Method for Determination of Gluten in Selected Food and Beverage Matrixes: AOAC Performance Tested MethodSM 072503.Journal of AOAC International · 2026Article
- Allergenicity of Alternative Proteins: Reduction Mechanisms and Processing Strategies.Journal of agricultural and food chemistry · 2025Review
- Barley based gluten free beer - A blessing or an uncontrollable risk?Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association · 2024Review
- Gluten Is Not Gluten.Nutrients · 2024Article
- Protein composition and bread volume of German common wheat landraces grown under organic conditions.Current research in food science · 2024Article
- Development of a barley reference material for gluten analysis.Food chemistry · 2023Article
Corrections and comments
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Authors and funding
6 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The safety of gluten-free products relies on accurate gluten analysis, most commonly using ELISA. These test kits are calibrated to gliadins or wheat gluten, because there is no reference material (RM) for rye. Our aim was to select representative samples out of 32 rye cultivars for use as RM. All cultivars were characterized by RP-HPLC, gel permeation HPLC and R5 and G12 ELISA. The protein and gluten content ranged from 5.5 to 11.2 g/100 g and 3.0 to 7.8 g/100 g, respectively. The average protein distribution was 40% albumins/globulins, 23% γ-75k-secalins, 17% γ-40k-secalins, 14% ω-secalins and 6% high-molecular-weight-secalins. The mean prolamin/glutelin ratio was 4.4 for rye and this translates to an estimated conversion factor from rye prolamins to gluten of 1.2, instead of the usual factor of 2. Seven cultivars were selected for RM production based on cluster analysis, geographical origin and availability to comprehensively cover the diversity of rye.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.