AOAC 133rd Annual Meeting - Final Program

Poster Abstracts | Monday

a collaborative study of a method for the quantitative analysis of wheat, rye, and barley gluten in oat and oat products, using a sandwich ELISA that is based on four different monoclonal antibodies (mAb) including the R5 mAb. The sandwich ELISA detects intact gliadins and related prolamins from rye and barley, high-molecular weight (HWM) glutenin-subunits (GS) from wheat, HMW-secalins from rye and low-molecular-weight (LMW)-GS from wheat. The collaborative study results confirmed that the method is accurate and suitable to measure gluten from all three grain sources, and has demonstrated performance on oat matrices which meets the criteria as specified in SMPR ® 2017.021. The RIDASCREEN ® Total Gluten ELISA has been approved as AOAC Official Method of Analysis First Action (2018.15) recently. Presenter: Stefan Schmidt, R-Biopharm AG, Darmstadt, Germany, Email: st.schmidt@r-biopharm.de P-M-064 Will Wang , Alex Kostin , Anthony Lupo , Neogen Corp., Lansing, MI, USA Detection of Gluten in Labeled versus Non-Labeled Naturally Gluten Free Products Using Neogen Reveal 3D ® and Veratox ® Gliadin Test Kits Neogen Reveal 3D ® Gliadin R5 employs the lateral flow chro- matography enzyme immunoassay technology as a screening tool for the presence of gliadin (gluten) contamination at a level of (5 ppm gliadin/10 ppm gluten) within 10 minutes. The Veratox ® Gliadin R5 test kit employs sandwich ELISA technology to be used as quantification and confirmation tool for very low level of gliadin and prolamins in foods intended to be gluten- free. These two rapid test kits can be used for the presence of gliadin in various food matrices including soy flours, rice flours, sorghum flour, and many varieties of peas and beans frequently used as ingredients in the production of gluten-free foods. Even though these products are naturally gluten-free, they could come in contact with wheat, barley, and rye during growing, harvesting, manufacturing, and transporting process. Food manufacturing plants may be unaware of problems like this. Assuming all the naturally gluten-free ingredients are truly gluten-free and using such untested ingredients in their gluten- free products can cause potential contamination of finished products intended to be gluten free. The scope of this study is to use the Neogen Reveal 3D ® Gliadin and Veratox ® Gliadin test kits to examine various food ingredients that are naturally gluten- free but not labeled as gluten-free versus the ingredients that are labeled as gluten-free to determine if the gluten-free labeling correlated to reduced incidents of commingling. Presenter: Will Wang, Neogen Corp., Lansing, MI, USA, Email: wwang2@neogen.com P-M-065 Roland Poms , MoniQA Association, Güssing, Austria; Bert Popping , FOCOS - Food Consulting Strategically, Alzenau, Germany Reference Materials for Food Allergen Analysis Effective food allergen risk assessment and food allergen management are important to protect allergic consumers and to comply with allergen labeling regulations. Such approaches

require reliable analytical tools for the detection of allergens in food. Both reference methods and reference materials are urgently needed to assure the quality reliability and compatibil- ity of analytical results obtained with different methods. Being an important component of this analytical quality assurance, reference materials contribute to reliable and accurate results. Ensuring the correctness of analytical results is crucial to labora- tories, since incorrect results may trigger decisions that can cause economic damage or pose a risk to public health. Validated reference materials/quality control materials and certified refer- ence materials are indispensable for ⇒ Method development ⇒ Method calibration ⇒ Calibration of instruments ⇒ Validation of methods ⇒ Method verification ⇒ Proficiency testing ⇒ Process control and quality assurance in laboratory routine. Besides, the use of reference materials is required by ISO/IEC standards. Presenter: Bert Popping, FOCOS-Food Consulting Strategically, Alzenau, Germany P-M-066 Shimin Chen , Melanie Downs , University of Nebraska, Lincoln, NE, USA Proteomic Analysis of Oil-Roasted Cashew Using Experimentally Confirmed Genome Database Resources Mass spectrometry (MS) is a promising technique for allergen detection and quantification. However, inadequate public protein databases for tree nuts affect the quality of MS methods developed for these food allergens. The objectives of this study are to develop a comprehensive protein database for cashew nut and to evaluate the effects of oil roasting on cashew proteins. The cashew genome and predicted protein sequences were acquired from Phytozome. Ab initio gene prediction was also done using AUGUSTUS. The accuracy of protein sequences predicted by the two methods was compared using MS discov- ery analysis of raw cashew. Cashew nuts were oil-roasted (138 ˚C and 166 ˚C for 2, 4, 8, and 10 minutes) and then prepared for discovery analysis using a robust extraction buffer and in-solution tryptic digestion. Data were analyzed using Proteome Discoverer™ 2.3. The protein sequences of several isoforms/ subunits of the major seed storage proteins and potential allergens (e.g. oleosins) were identified in the cashew genome using BLAST search and MS discovery analysis of raw cashews. Using the protein database developed from the cashew genome, a total of 29 peptides were selected as potential targets for oil-roasted cashew. A number of Maillard reaction products such as hexose adducts, carboxymethyl, and carboxyethyl modified peptides were identified with high confidence through Sequest HT search and manual spectrum inspection. Presenter: Shimin Chen, University of Nebraska, Lincoln, NE, USA, Email: shimin@huskers.unl.edu P-M-067 Yi-Tien Chen , Xiao-Yu Perng , Taipei Medical University, Taipei City, Taiwan Characterization of Thermal-Stable Proteins for the Detection of Food Allergen (Fish) Fish affects 0.12-2.7% of people around the world and has been classified as one of major food allergens in many coun- tries. However, there is no convenient assay available for the

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