Fast determination of gliadin (gluten) content of wheat flours by an enzyme immuno-analytical procedure
1995
Kerekes, L. (Somogy megyei Allategeszsegugyi es Elelmiszer Ellenorzo Allomas, Kaposvar (Hungary))
A direct, "sandwich" ELISA method was adapted to an automatic enzyme immuno-analytical measuring system (AUTO-EIA II. Labsystems) for the determination of gliadin (gluten) in wheat flour and "gluten-free" products, elaborating a relevant computer program. Instead of the usual graphical evaluation, an iterative procedure was used for the determination of gliadin concentration, following a computerized fitting of a third degree polynomial equation. The method is capable for the measurement of gliadin content in heat-treated wheat-containing foods and for the estimation of their gluten content
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