Application of enzyme-linked immunosorbent assay for the assessment of spring wheat quality

作者：Khan Moazzam Rafiq; Anjum Faqir Muhammad; Pasha Imran; Shabbir Muhammad Asim; Hussain Shahzad; Nadeem Muhammad^*

来源：Food and Agricultural Immunology, 2012, 23(1): 1-15.

DOI：10.1080/09540105.2011.583228

• ELISA
• spring wheats
• protein
• HMW
• LMW
• bread
• LMG
• HMG
• wheat

The present project was undertaken with the key objective to find out relationship of HMW and LMW glutenin sub-units and immunological test with bread making quality. The antibody response assessed through animal modelling by using rabbits as test animals showed significant variation towards high molecular weight glutenin (HMG) and low molecular weight glutenin (LMG) of different spring wheat varieties. A significant and positive relationship of bread sensory attributes with antibody response against HMG was observed. The mastication (r = 0.64), texture (r = 0.69), taste (r = 0.72), aroma (r = 0.68), grain (r = 0.71) and total score (r = 0.83) showed highly significant association with antibody response against HMG. The loaf volume correlated linearly with that of HMW antibody response (r = 0.51). The LMG antibody response was negatively correlated with flour characteristics and sensorial attributes with non significant level.

• 出版日期2012