Anti-peptide antibodies directed against omega-gliadins for the detection of sequences from bread and durum wheats

Food and Agricultural Immunology

Volumn 12, Issue 1, 2000, Pages 67-75

  Denery Papini, S ^a   Samson, M F ^a   Autran, J C ^a  

^a CEMAGREF   (France)

Author keywords

Anti peptide antibodies; Bread wheat; Durum wheat; gliadins

Indexed keywords

AMINO TERMINAL SEQUENCE; ANTIBODY SPECIFICITY; OMEGA GLIADIN; PLANT EXTRACT; POLYCLONAL ANTIBODY; WHEAT;

EID: 0034017188     PISSN: 09540105     EISSN: None     Source Type: Journal    
DOI: 10.1080/09540100099634     Document Type: Article

References (13)

1. AUTRAN, J. C. & BONICEL, J. (1992) Detection of soft wheat in high temperature-dried pasta: current status and future perspectives (in German), Getreide, Mehl und Brot. 46, 219-221.
2. AUTRAN, J. C., BERCELLINI, U., BONY, M., GRIFFIN, M., GIBBONS, B., LUMLEY, I. D., DE NONI, I., PROFILIS, C., RESMINI, P. & STIMSON, W. H. (1998) Development of methods to detect adulteration of durum wheat pasta products with common wheat. Final Report of the Contract MATI-CT-940015 (Standards, Measurement and Testing Programme), 164 pp.
3. BARNWELL, P., MCCARTHY, P. K., LUMLEY, I. D. & GRIFFIN, M. (1994) The use of reversed-phase high-performance liquid chromatography to detect common wheat (Triticum aestivum) adulteration of durum wheat (Triticum durum) pasta products dried at low and high temperatures. Journal of Cereal Science, 20, 245-252.
4. DENERY-PAPINI, S., BRIAND, J. P., QUILLIEN, L., POPINEAU, Y. & VAN REGENMORTEL, M. H. V. (1994) Immunological differentiation of various gliadins and low molecular weight subunits of glutenin using anti-peptide antisera, Journal of Cereal Science, 20, 1-14.
5. r glutenin subunits, Journal of Cereal Science, 23, 133-144.
6. KASARDA, D. D., AUTRAN, J. C., LEW, E. J. L., NIMMO, C. C. & SKERRITT, J. H. (1983) N-terminal amino acid sequences of ω-gliadins and ω-secalins. Implications for the evolution of prolamin genes, Biochimica et Biophysica Acta, 747, 138-150.
7. KHELIFI, D., BRANLARD, G. & BOURGOIN-GRENECHE, M. (1992) Diversity of some D-zone ω-gliadins of bread wheat as revealed by 2 step A-PAGE/SDS-PAGE technique, Journal of Genetics and Breeding, 46, 351-357.
8. MACKAY, E. L. & STIMSON, W. (1993) Determination of adulteration of durum wheat with anti-friabilin monoclonal antibodies. European Patent Application EP 540, 432 (Cl. G01N33/569), 05 May 1993, GB Appl. 91/22,775, 26 Oct. 1991, 12 p.
9. POPINEAU, Y., LE GUERROUé, J. L. & PINEAU, F. (1986) Purification and characterization of ω-gliadin components from common wheat, Lebensmittel Wissenschaft und Technologie, 19, 266-271.
10. SINGH, N. K., SHEPHERD, K. W. & CORNISH, G. B. (1991) A simplified SDS-PAGE procedure for separating LMW subunits of glutenin, Journal of Cereal Science, 14, 203-208.
11. SKERRITT, J. H. & HILL, A. S. (1990) Monoclonal antibody sandwich enzyme immunoassays for determination of gluten in foods, Journal of Agricultural and Food Chemistry, 38, 1771-1778.
12. STEVENSON, A., MCCARTHY, P. K. & GRIFFIN, M. (1994) Polyclonal antisera against unheated and heated common wheat specific gamma and omega gliadins for the detection of adulteration of durum wheat and durum wheat products with common wheats, Food and Agricultural Immunology, 6, 435-442.
13. WIESER, H. (1998) Investigations on the extractability of gluten proteins from wheat bread in comparison with flour, Zeitschrift für Lebensmittel Untersuchung und Forschung, 207, 128-132.