Gluten Alleles and Predicted Dough Quality for Wheat Varieties Worldwide
The gluten composition of more than 8,500 wheat varieties is provided in two new databases. The databases augment earlier versions (1–3) by providing a program to screen the large volume of data. For each variety, the program provides the gliadin composition, listed as alleles at the Gli-1 and Gli-2 loci; the high molecular weight subunits of glutenin (HMW-GS), as subunit numbers and alleles at the Glu-1 loci; the low molecular weight subunits of glutenin (LMW-GS) as alleles at the Glu-3 loci; the Payne Glu-1 scores for dough quality; and estimates of dough strength (as Rmax) and extensibility based on both HMW-GS and LMW-GS alleles.
Gluten Composition of Wheat Varieties and Genotypes
This comprehensive resource on gluten composition of wheat varieties and genotypes was developed by C.W. Wrigley, F. Bekes, C.R. Cavanagh, and W. Bushuk as a centralized compilation for the scientific community. The composition of the component proteins of gluten, the gliadins and glutenin subuntis are provided for a large number of wheat varieties and un-named genotypes.
The AACC International Gluten Free Response Task Force was established in 2007 to review the FDA Center for Food Safety and Applied Nutrition’s proposed definition of “gluten-free” for voluntary use in the labeling of foods. The task force, created from the association’s Protein and Nutrition Divisions, submitted the task force’s response to the AACCI Board for approval and submission as an official response to the FDA on April 20, 2007.