Development of a rapid enzyme-linked immunosorbent assay (ELISA) for gliadin determination in food

被引：12
|
作者：
Ayob, M. K. [1 ]
Rittenburg, J. [1 ]
Allen, J. C. [1 ]
Smith, C. J. [1 ]
机构：
[1] NE Wales Inst, Div Res, Deeside CH5 4BR, Clwyd, Wales
来源：
FOOD HYDROCOLLOIDS | 1988年 / 2卷 / 01期
关键词：
D O I：
10.1016/S0268-005X(88)80036-5
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Measurement of gliadin in food matrices is difficult. Details are presented of a simple, sensitive and rapid enzyme-linked immunosorbentassay (ELISA), with detection limits of 0.03-35 mu g/ml. The technique requires only simple aqueous ethanol extraction of food samples, takes < 1 h to carry out and can be used in the presence of a variety of food proteins. The method is of value both in estimating the gliadin content of food as an indication of the wheat content and in determining safety for coeliac disease sufferers.
引用
收藏
页码：39 / 49
页数：11
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