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Quality control method based on quartz crystal microbalance and WGA for flour milled from germinated wheat

Domenii publicaţii > Chimie + Tipuri publicaţii > Articol în revistã ştiinţificã

Autori: 113.Cr.Radulescu, B.Bucur, M.P.Bucur, G.L.Radu

Editorial: , Springer, European Food Research and Technology, 229, p.833-840, 2009.


The flour obtained from germinated wheat has a low quality and may be identified by its increased content of a specific marker: a toxic lectin named wheat germ agglutinin (WGA). Quartz crystal microbalance was used to study the lectin-carbohydrate bioaffinity interactions. Sensors for two plant lectins: Concanavalin A (Con A) and WGA were obtained by immobilizing glucose on gold coated piezoelectric quartz crystals via thiol bonds. The limit of detection was 0.1 μg/mL for Con A and 0.5 μg/mL for WGA. The proposed method was sensitive enough to detect the biologically active WGA from whole meal flour samples produced using three types of wheat before and after 36 h of germination. The WGA amount in germinated wheat was increased by 17-36.9%. The obtained WGA recoveries from spiked samples were between 88.7 and 110.6%. The analysis method may be adapted for the determination of biologically active lectins from nutritional supplements based on the plant extracts.

Cuvinte cheie: Quartz crystal microbalance - Con A - WGA - Whole meal flour quality measurement - Germinated wheat