首页|Late-maturity alpha-amylase (LMA) testing and its methodological challenges
Late-maturity alpha-amylase (LMA) testing and its methodological challenges
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NSTL
Elsevier
Wheats affected by late-maturity alpha-amylase (LMA) contain abnormal amounts of alpha-amylase with a high isoelectric point (pI), causing their flours to have low falling number (FN), a standard industry test. LMA-affected wheats are often rejected at grain receival points, as low FN is perceived as sign of poor quality. To improve LMA detection and increase screening throughput, an LMA-ELISA has been developed. The present study evaluated the analytical performance of LMA-ELISA and confirmed the correlation between LMA content and enzymatic activity. The LMA-ELISA test demonstrated good discrimination and high precision for intra- and inter-assay measurements. However, results were not reproducible when using three different LMA-ELISA batches acquired in two consecutive years, indicating that LMA-ELISA suffered from batch-to-batch variation. Consistent with previous studies, LMA-ELISA was highly correlated to total alpha-amylase activity (R = 0.95). LMA-affected flours also had enzymatic activity similar to enzyme-supplemented flours that have been shown to produce some end-products such as bread and noodles that are of satisfactory quality. These results highlight the need to address LMA-ELISA batch-to-batch variation.
Late-maturity alpha-amylaseELISAWheat qualityFalling number
Neoh, Galex K. S.、Tao, Keyu、Dieters, Mark J.、Fox, Glen P.、Gilbert, Robert G.
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Yangzhou Univ, Coll Agr, Joint Int Res Lab Agr & Agri Prod Safety, Yangzhou 225009, Jiangsu, Peoples R China
Univ Queensland, Ctr Nutr & Food Sci, Queensland Alliance Agr & Food Innovat QAFFI, St Lucia, Qld 4072, Australia
NSTL
Elsevier
