date:Aug 19, 2019
from helping track contamination in their raw ingredient supply chain, to improving product quality, food safety and meeting regulations.
The researchers analysed 20 cultivars of rye from 12 countries, which they milled into flour, extracted the gluten proteins and used high resolution mass spectrometry to identify and quantify the proteins.
The analysis revealed six proteins specific to all rye varieties but that dont appear in other grains.
Detecting gluten proteins in their original grain