Quantification of Hordeins by ELISA: the correct standard makes a magnitude of difference.

ABSTRACT:

Background

Coeliacs require a life-long gluten-free diet supported by accurate measurement of gluten (hordein) in gluten-free food. The gluten-free food industry, with a value in excess of $6 billion in 2011, currently depends on two ELISA protocols calibrated against standards that may not be representative of the sample being assayed.

Aim

The factors affecting the accuracy of ELISA analysis of hordeins in beer were examined.

Results

A simple alcohol-dithiothreitol extraction protocol successfully extracts the majority of hordeins from barley flour and malt. Primary hordein standards were purified by FPLC. ELISA detected different classes of purified hordeins with vastly different sensitivity. The dissociation constant (Kd) for a given ELISA reaction with different h

SUBMITTER: Tanner GJ 

PROVIDER: S-EPMC3585327 | biostudies-literature | 2013

REPOSITORIES: biostudies-literature