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Metabolomic Analysis of Barley by Gas Chromatography/Mass Spectrometry
08:15

Metabolomic Analysis of Barley by Gas Chromatography/Mass Spectrometry

Published on: November 8, 2024

490

Development of a barley reference material for gluten analysis.

Majlinda Xhaferaj1, Gabriella Muskovics2, Eszter Schall2

  • 1Karlsruhe Institute of Technology (KIT), Institute of Applied Biosciences, Department of Bioactive and Functional Food Chemistry, Karlsruhe, Germany.

Food Chemistry
|May 26, 2023
PubMed
Summary

Developing a new barley reference material (RM) is crucial for accurate gluten quantitation in gluten-free foods. This study identified eight suitable barley cultivars to improve food safety for celiac disease patients.

Keywords:
Celiac diseaseEnzyme-linked immunosorbent assay (ELISA)HordeinsReversed-phase high-performance liquid chromatography (RP-HPLC)Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE)Wheat allergy

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Area of Science:

  • Food Science
  • Analytical Chemistry
  • Celiac Disease Research

Background:

  • Celiac disease (CD) is triggered by gluten in wheat, rye, and barley.
  • Lack of specific barley reference material (RM) leads to inaccurate gluten quantification in gluten-free products.
  • Accurate gluten measurement is vital for managing CD and ensuring food safety.

Purpose of the Study:

  • To establish a new barley reference material (RM) for accurate gluten quantitation.
  • To select representative barley cultivars with typical protein profiles.
  • To enhance food safety for individuals with celiac disease.

Main Methods:

  • Analysis of protein composition in 35 barley cultivars.
  • Determination of mean gluten and protein content.
  • Evaluation of the prolamin/glutelin ratio for barley gluten calculation.

Main Results:

  • Barley protein composition averaged 25% albumins/globulins, 11% d-hordeins, 19% C-hordeins, and 45% B/γ-hordeins.
  • Mean gluten and protein content were 7.2 g/100 g and 11.2 g/100 g, respectively.
  • The standard prolamin/glutelin ratio (1:1) was inappropriate for barley (1.6 ± 0.6).

Conclusions:

  • Eight barley cultivars were identified as suitable candidates for a new RM.
  • The developed RM will enable precise barley gluten quantification.
  • This initiative will significantly improve food safety standards for celiac disease patients.