Gliadin proteins from wheat flour the optimal determination conditions by ELISA

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dc.citation.epage370
dc.citation.spage364
dc.citation.volume9
dc.contributor.authorMarjanović-Balaban, Željka
dc.contributor.authorGojković Cvjetković, Vesna
dc.contributor.authorGrujić, Radoslav
dc.date.accessioned2023-06-05T11:08:33Z
dc.date.available2023-06-05T11:08:33Z
dc.date.issued2021
dc.description.abstractIntroduction. 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.
dc.identifier.doi10.21603/2308-4057-2021-2-364-370
dc.identifier.urihttps://vaseljena.ues.rs.ba/handle/123456789/272
dc.language.isoen
dc.sourceFoods and Raw Materials
dc.subjectExtraction, gluten, gliadins, wheat flour, enzyme-linked immunosorbent assay (ELISA)
dc.titleGliadin proteins from wheat flour the optimal determination conditions by ELISA
dc.typeArticle
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