Gliadin proteins from wheat flour: the optimal determination conditions by ELISA
Journal: "Foods and Raw materials" Journal (Vol.9, No. 2)Publication Date: 2021-11-11
Authors : Željka Marjanović-Balaban; Vesna Gojković Cvjetković; Radoslav Grujić;
Page : 364-370
Keywords : Extraction; gluten; gliadins; wheat flour; enzyme-linked immunosorbent assay (ELISA);
Abstract
Introduction. The number of people with celiac disease is rapidly increasing. Gluten, is one of the most common food allergens, consists of two fractions: gliadins and glutenins. The research objective was to determine the optimal conditions for estimating gliadins by using enzyme-linked immunosorbent assay (ELISA). Study objects and methods. The experiment involved wheat flour samples (0.10; 0.20, 0.25, 0.50, and 1.0 g) suspended in different solvents (ethanol, methanol, 1-propanol, and isopropanol) of different concentrations (40, 50, 60, 70, 80, and 90% v/v). The samples were diluted with Tris buffer in ratios of 1:50, 1:100, 1:150, and 1:200. The gliadin test was performed using a Gliadin/Gluten Biotech commercial ELISA kit (Immunolab). Results and discussion. The optimal conditions for determining gliadin proteins that provided the highest gliadin concentration were: solvent – 70% v/v ethanol, extract:Tris buffer ratio – 1:50, and sample weight – 1.0 g. Conclusion. The obtained results can be of great importance to determine gliadin/gluten concentrations in food products by rapid analysis methods.
Other Latest Articles
- Formulating a functional drink with antiosteoporosis effects
- Cooked sausage enriched with essential nutrients for the gastrointestinal diet
- Erosion potential of ultrasonic food processing
- Migration of mercury in the food chains of the Beloosipovo biocenosis (part 1)
- Farmed Turkish salmon: Toxic metals and health threat
Last modified: 2021-11-16 16:27:51