A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä
Application of a DNA-based test to detect adulteration of bread wheat in pasta
Tekijät: Kelly F, Bhave M
Kustantaja: BLACKWELL PUBLISHING
Julkaisuvuosi: 2007
Lehti:: Journal of Food Quality
Tietokannassa oleva lehden nimi: JOURNAL OF FOOD QUALITY
Lehden akronyymi: J FOOD QUALITY
Vuosikerta: 30
Numero: 2
Aloitussivu: 237
Lopetussivu: 252
Sivujen määrä: 16
ISSN: 0146-9428
DOI: https://doi.org/10.1111/j.1745-4557.2007.00118.x
Tiivistelmä
The quality of pasta products is considered the highest if it is made from 100% durum wheat, as the texture of this product is firmer This characteristic is determined by the hardness (texture) of the wheat grain. Durum wheat is considered genetically "very hard" as a result of having a deletion of two important genes which impart a degree of softness to common wheat; use of the latter can thus compromise the quality characteristics of pasta to some degree. An application of a qualitative test utilizing the polymerase chain reaction based on these genes was applied to DNA extracted from 20 commercially available pasta samples. The results indicate that common wheat is used in a number of pasta products, some of which do not show this as a listed ingredient.
The quality of pasta products is considered the highest if it is made from 100% durum wheat, as the texture of this product is firmer This characteristic is determined by the hardness (texture) of the wheat grain. Durum wheat is considered genetically "very hard" as a result of having a deletion of two important genes which impart a degree of softness to common wheat; use of the latter can thus compromise the quality characteristics of pasta to some degree. An application of a qualitative test utilizing the polymerase chain reaction based on these genes was applied to DNA extracted from 20 commercially available pasta samples. The results indicate that common wheat is used in a number of pasta products, some of which do not show this as a listed ingredient.
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