Optimisation of a solvent for the complete extraction of prolamins from heated foods

Journal of Cereal Science

Volumn 52, Issue 2, 2010, Pages 331-332

  Gessendorfer, B ^a   Wieser, H ^a   Koehler, P ^a  

^a DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

Author keywords

Celiac disease; ELISA; Gluten; Prolamin extraction; Tris(2 carboxyethyl)phosphine

Indexed keywords

TRITICUM AESTIVUM;

EID: 77956439248     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2010.04.010     Document Type: Article

References (7)

1. Codex Alimentarius Commission Draft Revised Codex Standard for Foods for Special Dietary Use for Persons Intolerant to Gluten 2008, ALINORM 08/31/26, Appendix III, WHO, Rome.
2. Garcia E., Llorente M., Hernando A., Kieffer R., Wieser H., Mendez E. Development of a general procedure for complete extraction of gliadins for heat processed and unheated foods. European Journal of Gastroenterology and Hepatoloy 2005, 17:529-539.
3. Lagrain B., Thewissen B.G., Brijs K., Delcour J.A. Mechanism of gliadin-glutenin cross-linking during hydrothermal treatment. Food Chemistry 2008, 107:753-760.
4. Valdes I., Garcia E., Llorente M., Mendez E. Innovative approach to low-level gluten determination in foods using a novel sandwich enzyme-linked immunosorbent assay protocol. European Journal of Gastroenterology and Hepatology 2003, 15:465-474.
5. Wieser H. Investigation on the extractability of gluten proteins from wheat bread in comparison with flour. Zeitschrift für Lebensmittel-Untersuchung und Forschung 1998, 207:128-132.
6. Wieser H., Antes S., Seilmeier W. Quantitative determination of gluten protein types in wheat flour by reversed-phase high-performance chromatography. Cereal Chemistry 1998, 75:644-650.
7. Wieser H., Koehler P. The biochemical basis of celiac disease. Cereal Chemistry 2008, 85:1-13.