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Determination of free sulphydryl groups in wheat gluten under the influence of different time and temperature of incubation: Method validation

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dc.contributor.author Rakita, Slađana
dc.contributor.author Pojić, Milica
dc.contributor.author Tomić, Jelena
dc.contributor.author Torbica, Aleksandra
dc.date.accessioned 2017-04-26T15:59:03Z
dc.date.available 2017-04-26T15:59:03Z
dc.date.issued 2014-05-01
dc.identifier.citation S. Rakita, M. Pojić, J. Tomić, A. Tobrica. Determination of free sulphydryl groups in wheat gluten under the influence of different time and temperature of incubation: Method validation. Food Chemistry 150 (2014) 166–173. DOI: 10.1016/j.foodchem.2013.10.128 en_US
dc.identifier.issn 0308-8146
dc.identifier.uri http://oa.fins.uns.ac.rs/handle/123456789/19
dc.description peer-reviewed en_US
dc.description.abstract The aim of the present study was to determine the characteristics of an analytical method for determination of free sulphydryl (SH) groups of wheat gluten performed with previous gluten incubation for variable times (45, 90 and 135 min) at variable temperatures (30 and 37 °C), in order to determine its fitness-for-purpose. It was observed that the increase in temperature and gluten incubation time caused the increase in the amount of free SH groups, with more dynamic changes at 37 °C. The method characteristics identified as relevant were: linearity, limit of detection, limit of quantification, precision (repeatability and reproducibility) and measurement uncertainty, which were checked within the validation protocol, while the method performance was monitored by X- and R-control charts. Identified method characteristics demonstrated its acceptable fitness-for-purpose, when assay included previous gluten incubation at 30 °C. Although the method repeatability at 37 °C was acceptable, the corresponding reproducibility did not meet the performance criterion on the basis of HORRAT value (HORRAT < 2). en_US
dc.description.sponsorship The present paper is a result of the research within the project TR 31007 financed by the Ministry of Education, Science and Technological Development, Republic of Serbia. en_US
dc.language.iso en en_US
dc.publisher Elsevier en_US
dc.relation info:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31007/RS//
dc.relation.ispartofseries 1;0015
dc.rights info:eu-repo/semantics/openAccess
dc.subject free sulphydryl groups en_US
dc.subject validation protocol en_US
dc.subject incubation time en_US
dc.subject incubation temperature en_US
dc.title Determination of free sulphydryl groups in wheat gluten under the influence of different time and temperature of incubation: Method validation en_US
dc.title.alternative - en_US
dc.type info:eu-repo/semantics/article en_US


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