Microsoft Word - Candidates for 2017 ERP of the Year

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of proof of its accuracy. The accuracy of the method can be reduced by potential specific enzymes (i. e., proline specific endpetidases) which may be present in fermented and hydrolyzed foods samples. There is a possibility that activities of these types of enzymes may cause false negative. The manuscript states that 90% of the secalins in rye sour dough was not detectable by the assay after fermentation. The lack of an alternate method to estimate secalins in the fermented rye doesn’t allow establishing its true level in the sample. The secalins were spiked in gluten free quinoa sourdough by fortifying the sample with the fermented sour dough at the levels so that secalin concentration in spiked samples is calculated to be 35 and 75 mg/kg. In the absence of true value of secalins in the fermented sourdough the spike values as well as the spike recoveries calculated in these spike materials may remain questionable. The accuracy of the method may be affected as the standard uses pepsin-trypsin digested prolamins, which may be different than the hydrolyzed gluten in foods. The method may overestimate intact gluten and may not accurately measure gluten in foods containing mixture of intact and hydrolyzed gluten. Supporting Data and Information: Does data from collaborative study support the method as written? ER 1 no ER 2 No collaborative study protocol was given to the ERP ER 3 Yes ER 4 This could be better, but is sufficient ER 5 The ERP was not consulted in creating protocols for the study. I am not finding those ready accessible. ER 6 Yes Supporting Data and information: Does data collected support the criteria given in the collaborative study protocol? ER 1 not as presented. Makes the claim can detect reliably down to the LOQ, but insufficient data to establish such. ER 2 yes ER 3 Yes ER 4 The SLV/in house study shows the potential strength of the method The AACC collab supports the method, but also revealed weaknesses / points of attention. ER 5 Yes. The protocols used in the study to hydrolyze the prolamins may not reflect the process which take place in the fermented and hydrolyzes samples with respect to the prolamins. But in the lack of availability of a method or estimation of gluten in fermented and hydrolyzed the method under review may be valuable. ER 6

ER 6

Yes

03/12/2018