受大麦仁污染的无麸质燕麦粥中Ppm面筋的分布特征

Ronald D. Fritz, Yumin Chen
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引用次数: 1

摘要

燕麦经常被小麦、大麦和黑麦等含麸质的谷物污染。对于无麸质燕麦片的生产商来说,潜在的污染使他们谨慎地了解麸质剂量的后果,因为标签要求规定了麸质最大值。为了做到这一点,统计模拟已经被用来生产被二行或六行春大麦污染的虚拟燕麦份量(40克)。结果是“实际”ppm面筋(不受测量影响)和通过R5 ELISA“测量”的概率分布。研究结果表明,“实际”ppm谷蛋白与57 ppm和41 ppm谷蛋白平均呈正态分布,分别为14 ppm和12 ppm标准差(stdevs)。“测量”ppm面筋结果为对数正态分布,分别为61和44 ppm面筋平均为63和47标准,分别为二行和六行大麦,采用80%的分析回收率和乘数为1。这些分析表明,“测量”结果具有假阴性概率(相对于< 20ppm谷蛋白监管要求),根据回收率和大麦类型,从0.14到0.34不等。这项工作强调了在全谷物面筋评估中需要解决的非均匀研磨问题,需要定义燕麦中麦胶蛋白的分析回收率,需要确定适当的转换因子,以便获得由于大麦仁污染而导致的燕麦中面筋的有效测量。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Characterizing the Distribution of Ppm Gluten in Gluten Free Oatmeal Servings Contaminated with a Barley Kernel
Oats are regularly contaminated with gluten-containing grains like wheat, barley and rye. For producers of gluten free oatmeal, contamination potential makes it prudent to understand the consequences in terms of gluten dosing, as labeling requirements specify a gluten maximum. To do this, statistical simulation has been used to produce virtual oat servings (40g) contaminated with either two row or six row spring barley. The results are probability distributions for ‘actual’ ppm gluten (free of measurement influences) and ‘as measured’ via R5 ELISA. Findings show ‘actual’ ppm gluten to be normally distributed with 57 ppm and 41 ppm gluten averages with 14 and 12 ppm standard deviations (stdevs) for two and six row barley, respectively. ‘As measured’ ppm gluten results are lognormally distributed with 61 and 44 ppm gluten averages with 63 and 47 stdevs for two and six row barley, respectively, employing an 80% analytical recovery rate and a multiplier of 1. These analyses show that ‘as measured’ results possess false negative probabilities (relative to a < 20 ppm gluten regulatory requirement) from 0.14 to 0.34 depending on recovery rate and barley type. This work highlights the need for non-homogenous grinding issues to be addressed in whole grain gluten assessment, for analytical recovery rates to be defined for gliadin in oats, and for appropriate conversion factors to be determined in order to attain capable measurement of gluten in oats due to barley kernel contamination.
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