Preliminary Study for Tracing the Geographical Origin of Wheat Flour in Breads Using Stable Isotope Analysis of Wheat Pr
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Preliminary Study for Tracing the Geographical Origin of Wheat Flour in Breads Using Stable Isotope Analysis of Wheat Proteins Yaeko Suzuki 1
&
Shotaro Murata 2 & Tomoki Tanaka 2 & Eiji Hirao 2 & Koji Noguchi 2 & Hideki Okusu 2 & Rie Satoh 1
Received: 1 May 2020 / Accepted: 22 September 2020 # Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract To trace the geographical origin of wheat flour used in breads, we examined the stable carbon, nitrogen, and oxygen isotope ratios (δ13C, δ15N, and δ18O) of wheat flour proteins. The presence or absence of auxiliary materials, such as yeast, butter, and non-fat dry milk powder, had little influence on the protein composition of wheat glutenin fractions extracted from breads. We determined the δ13C, δ15N, and δ18O values of the wheat glutenin fractions from bread samples made from wheat flour obtained from Canada, USA, and Japan. The δ13C, δ15N, and δ18O values of the glutenin fractions were positively correlated with those of wheat flour (R = 0.985, p < 0.001 in δ13C; R = 0.989, p < 0.001 in δ15N; R = 0.884, p < 0.001 in δ18O), and the δ13C and δ15N values of the wheat glutenin fractions in bread made from Japanese wheat flour were lower than those of the other samples. This shows that stable isotope analysis of wheat glutenin fractions is a potentially useful tool for tracing the geographical origin of wheat flour in breads. Keywords Wheat glutenin . Proteomics . Stable isotope analysis . Food authenticity . Processed foods
Introduction The adoption of labeling policies by an increasing number of countries for products of protected geographical origin indications has accompanied the globalization of the food trade. In the EU, to protect and/or promote the production of food and agricultural products from specific regions, there are a number of food-labeling policies, such as protected designation of origin (PDO), protected geographical indication (PGI), and country-of-origin labeling (COOL) (European Commission, Agriculture and Rural Development Quality policy 2020). In Japan, Food Labeling Laws require companies to provide information, such as the name of the food, ingredients, preservation method, country of origin, and name of the manufacturer and its address (Consumer Affairs Agency, Government of Japan 2017). These polices regulate the use of geographical names in food labels and ensure the use of various levels of * Yaeko Suzuki [email protected] 1
Food Research Institute, National Agriculture and Food Research Organization (NARO), 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan
2
NIPPON FLOUR MILLS CO., LTD., 5-1-3 Midorigaoka, Atsugi, Kanagawa 243-0041, Japan
traceability to document food origin and production processes. The Japanese Food Labeling Law, which has been in effect since April 2015, requires country of origin labeling (COOL) for ingredients used in the production of processed foods manufactured in Japan for 22 food groups and four food items. However, since September 2017, Japan requires COOL labeling for the main ing
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