Gluten quantification methods and their compliance with the food safety legislation of South Africa.

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dc.contributor.advisorKrugel, Maricelen_ZA
dc.contributor.advisorTait, Timoen_ZA
dc.contributor.advisorDhanani, Karimen_ZA
dc.contributor.authorEngelbrecht, Marzanneen_ZA
dc.contributor.otherStellenbosch University. Faculty of Agrisciences. Dept. of Food Science.en_ZA
dc.date.accessioned2023-02-21T18:13:47Z
dc.date.accessioned2023-05-18T07:04:03Z
dc.date.available2023-02-21T18:13:47Z
dc.date.available2023-05-18T07:04:03Z
dc.date.issued2023-03
dc.descriptionThesis (MScFoodSc)--Stellenbosch University, 2023. en_ZA
dc.description.abstractENGLISH ABSTRACT: Celiac disease is an adverse food reaction elicited by the seed-storage protein called gluten. Consequently, regulatory bodies have implemented legislative requirements for labelling gluten-free products and the testing thereof. However, during the last decade various researchers have indicated that food processing creates analytical challenges, such as reduced solubility and extractability of gluten protein from the food matrix, for reliable and accurate quantitation. These challenges, therefore, may cause a food safety risk for individuals suffering from celiac disease. The management of celiac disease is thus highly dependent on accurately quantifying gluten and labelling the product according to the food safety legislation of South Africa. This study describes: 1. The quantification of gluten in processed food samples as stipulated by the South African regulations relating to labelling and advertising of foodstuffs, R.146 of 1 March 2010. 2. The complexity of gluten proteins and analytical challenges for the accurate quantitation of gluten-free products. 3. The preparation of incurred food samples in a test kitchen facility and the brewing of barley-beer in a pilot-scale plant. 4. A comparison and examination of the efficacy and efficiency of the R5 enzyme-linked immunosorbent assay (ELISA) kits, the RIDASCREEN® Gliadin sandwich and RIDASCREEN® Gliadin competitive assays for the quantification of gluten from wheat, rye, and barley in food samples. 5. An examination into the fitness of the label-free targeted liquid chromatography- tandem mass spectrometry (LC-MS/MS) method for the quantification of gluten from wheat, rye, and barley in food samples.en_ZA
dc.description.abstractAFRIKAANSE OPSOMMING: Coeliakie is 'n nadelige voedselreaksie wat veroorsaak word deur die saadbergingsproteïen genaamd gluteen. Gevolglik het regulerende liggame wetgewende vereistes geïmplementeer vir die etikettering van gluteenvrye produkte en die toetsing daarvan. Gedurende die afgelope dekade het verskeie navorsers egter aangedui dat voedselprosessering analitiese uitdagings, soos verlaagde proteïenoplosbaarheid en die ekstraheerbaarheid van gluteenproteïen vanuit die voedselmatriks, skep vir betroubare en akkurate kwantifisering. Hierdie uitdagings kan dus 'n voedselveiligheidsrisiko veroorsaak vir individue wat aan coeliakiely. Die bestuur van coeliakie is gevolglik afhanklik van die akkurate kwantifisering van gluteen en etikettering van die voedselprodukte volgens die voedselveiligheidswetgewing van Suid-Afrika. Hierdie studie beskryf spesifiek: 1. Die kwantifisering van gluteen in geprosesserde voedselmonsters, soos bepaal deur die Suid-Afrikaanse regulasies, met betrekking tot etikettering en advertering van voedsel, R.146 van 1 Maart 2010. 2. Die kompleksiteit van gluteenproteïen en die analitiese uitdagings vir die akkurate kwantifisering en etikettering van gluteenvrye produkte. 3. Die voorbereiding van voedselmonsters in 'n kombuisfasiliteit en die brou van garsbier in 'n proefskaal aanleg. 4. ’n Vergelyking en ondersoek na die doeltreffendheid van die R5 ensiem-gekoppelde immuno-absorpsie essaïs (ELISA), naamlik die RIDASCREEN® Gliadien immunometriese en RIDASCREEN® Gliadien mededingende toetse vir die kwantifisering van gluteen afkomstig vanaf koring, rog en gars in voedselmonsters. 5. ’n Ondersoek na die geskiktheid van die etiketvrye geteikende vloeistofchromotografie massaspektrometrie-gekoppelde (LC-MS/MS) metode vir die kwantifisering van gluteen afkomstig vanaf koring, rog en gars in voedselmonsters.af_ZA
dc.description.versionMastersen_ZA
dc.format.extentxviii, 138 pages : illustrations (some color)en_ZA
dc.identifier.urihttp://hdl.handle.net/10019.1/127095
dc.language.isoen_ZAen_ZA
dc.publisherStellenbosch : Stellenbosch Universityen_ZA
dc.rights.holderStellenbosch Universityen_ZA
dc.subject.lcshGlutenen_ZA
dc.subject.lcshCeliac disease -- Nutritional aspectsen_ZA
dc.subject.lcshFood -- Gluten contenten_ZA
dc.subject.lcshFood -- Safety measures -- Standards -- South Africaen_ZA
dc.subject.lcshFood law and legislation -- South Africaen_ZA
dc.subject.lcshFood -- Labeling -- South Africaen_ZA
dc.subject.nameUCTDen_ZA
dc.titleGluten quantification methods and their compliance with the food safety legislation of South Africa.en_ZA
dc.typeThesisen_ZA
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