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Quantification of Common Wheat Adulteration of Durum Wheat Pasta Using Real‐Time Quantitative Polymerase Chain Reaction (PCR)
Author(s) -
Alary Rémi,
Serin Arnaud,
Duviau MariePierre,
Jourdrier Philippe,
Gautier MarieFrançoise
Publication year - 2002
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem.2002.79.4.553
Subject(s) - chemistry , food science , polymerase chain reaction , real time polymerase chain reaction , common wheat , dna , gene , chromatography , biochemistry , chromosome
Common wheat adulteration of durum wheat pasta was quantified using real‐time duplex polymerase chain reaction (PCR). The total DNA content of pasta was determined by amplifying part of a wheat gene encoding a lipid transfer protein, and common wheat DNA was quantified by amplifying part of the puroindoline‐b gene. Under the conditions defined by this study, for pasta with a theoretical adulteration of 3%, the experimentally determined mean value was 2.6–3.4%, depending on drying temperature. Pure durum wheat pastas were distinguished from adulterated pastas without ambiguity. This study demonstrates the feasibility of using real‐time duplex PCR to quantify common wheat adulteration of pasta dried at high temperature, quantification that was impossible with the French official peroxidase‐marker method.