Author/Editor     Kirinčič, Stanislava
Title     Analiza glutena v živilih
Type     članek
Source     In: Glavič P, Brodnjak-Vončina D, editors. Zbornik referatov s posvetovanja Slovenski kemijski dnevi 2000: 1. in 2. del; 2000 sep 28-29; Maribor. Maribor: FKKT,
Publication year     2000
Volume     str. 529-34
Language     slo
Abstract     Gluten, its prolamins fraction respectively, is an ingredient of wheat, rye, barley and (oat), which by certain people causes celiac disease and because of it, patients need gluten-free diet all their life. A quantitative determination of gluten content in food, in a very low concentration region, is very important, because by celiac patients, even daily intake of 10 mg of gluten could be harmful. In this work, the content of gluten was determined in 26 different food products, by 2-step sandwich method of ELISA, which is in spite of limitations regarding the repeatability/reproducibility and accuracy of results, in this moment the only practically applicable method for determination of low content of gluten. It is evident from the results of analysis, that the majority of food products on our market with a label "gluten-free", do not contain gluten.
Descriptors     FOOD ANALYSIS
GLUTEN
ENZYME-LINKED IMMUNOSORBENT ASSAY
CELIAC DISEASE