Gliadin proteins from wheat flour: the optimal determination conditions by ELISA

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 immunosorbe...

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Autores principales:	Željka Marjanović-Balaban, Vesna Gojković Cvjetković, Radoslav Grujić
Formato:	article
Lenguaje:	EN
Publicado:	Kemerovo State University 2021
Materias:	extraction gluten gliadins wheat flour enzyme-linked immunosorbent assay (elisa) Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/4dfaf184d6d44b3cad932704ff3660ec
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spelling	oai:doaj.org-article:4dfaf184d6d44b3cad932704ff3660ec2021-11-19T04:02:56ZGliadin proteins from wheat flour: the optimal determination conditions by ELISA2308-40572310-959910.21603/2308-4057-2021-2-364-370https://doaj.org/article/4dfaf184d6d44b3cad932704ff3660ec2021-11-01T00:00:00Zhttp://jfrm.ru/en/issues/1879/1950/https://doaj.org/toc/2308-4057https://doaj.org/toc/2310-9599Introduction. 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.Željka Marjanović-BalabanVesna Gojković CvjetkovićRadoslav GrujićKemerovo State Universityarticleextractionglutengliadinswheat flourenzyme-linked immunosorbent assay (elisa)Food processing and manufactureTP368-456ENFoods and Raw Materials, Vol 9, Iss 2, Pp 364-370 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	extraction gluten gliadins wheat flour enzyme-linked immunosorbent assay (elisa) Food processing and manufacture TP368-456
spellingShingle	extraction gluten gliadins wheat flour enzyme-linked immunosorbent assay (elisa) Food processing and manufacture TP368-456 Željka Marjanović-Balaban Vesna Gojković Cvjetković Radoslav Grujić Gliadin proteins from wheat flour: the optimal determination conditions by ELISA
description	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.
format	article
author	Željka Marjanović-Balaban Vesna Gojković Cvjetković Radoslav Grujić
author_facet	Željka Marjanović-Balaban Vesna Gojković Cvjetković Radoslav Grujić
author_sort	Željka Marjanović-Balaban
title	Gliadin proteins from wheat flour: the optimal determination conditions by ELISA
title_short	Gliadin proteins from wheat flour: the optimal determination conditions by ELISA
title_full	Gliadin proteins from wheat flour: the optimal determination conditions by ELISA
title_fullStr	Gliadin proteins from wheat flour: the optimal determination conditions by ELISA
title_full_unstemmed	Gliadin proteins from wheat flour: the optimal determination conditions by ELISA
title_sort	gliadin proteins from wheat flour: the optimal determination conditions by elisa
publisher	Kemerovo State University
publishDate	2021
url	https://doaj.org/article/4dfaf184d6d44b3cad932704ff3660ec
work_keys_str_mv	AT zeljkamarjanovicbalaban gliadinproteinsfromwheatflourtheoptimaldeterminationconditionsbyelisa AT vesnagojkoviccvjetkovic gliadinproteinsfromwheatflourtheoptimaldeterminationconditionsbyelisa AT radoslavgrujic gliadinproteinsfromwheatflourtheoptimaldeterminationconditionsbyelisa
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Gliadin proteins from wheat flour: the optimal determination conditions by ELISA

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