Abstract
Purified wheat starch (WSt) is commonly used in gluten-free products for celiac disease (CD) patients. It is mostly well-tolerated, but doubts about its safety for CD patients persist. One reason may be that most ELISA kits primarily recognize the alcohol-soluble gliadin fraction of gluten, but insufficiently target the alcohol-insoluble glutenin fraction. To address this problem, a new sensitive method based on the sequential extraction of gliadins, glutenins, and gluten from WSt followed by gel-permeation high-performance liquid chromatography with fluorescence detection (GP-HPLC-FLD) was developed. It revealed that considerable amounts of glutenins were present in most WSt. The gluten contents quantitated by GP-HPLC-FLD as sum of gliadins and glutenins were higher than those by R5 ELISA (gluten as gliadin content multiplied by a factor of 2) in 19 out of 26 WSt. Despite its limited selectivity, GP-HPLC-FLD may be applied as confirmatory method to ELISA to quantitate gluten in WSt.
| Original language | English |
|---|---|
| Pages (from-to) | 7622-7631 |
| Number of pages | 10 |
| Journal | Journal of Agricultural and Food Chemistry |
| Volume | 64 |
| Issue number | 40 |
| DOIs | |
| State | Published - 12 Oct 2016 |
Keywords
- Celiac disease
- Enzyme-linked immunosorbent assay (ELISA)
- Gel-permeation HPLC fluorescence detection
- Gliadin
- Gluten analysis
- Glutenin
- Wheat starch