Abstract
Gluten is an insoluble protein produced when glutelins and prolamins, which are found in grains such as wheat, barley, and oats, combine to form an elastic thin film. This dietary gluten can cause severe contraction of the intestinal mucous membrane in some people, preventing nutrient absorption. This condition, called celiac disease (CD), affects approximately 1% of the world’s population. The only current treatment for patients with CD and similar diseases is lifelong avoidance of gluten. To analyze the gluten content in food, various enzyme-linked immunosorbent assay (ELISA) tests are currently used. In this study, the gluten content in various food products was analyzed using different kinds of ELISA test kits. For gluten-free food, three different ELISA test kits mostly yielded values below the limit of detection. However, gluten was detected at 24.0–40.2 g/kg in bread, 6.5–72.6 g/kg in noodles, and 23.0–86.9 g/kg in different powder food samples. A significant difference (p < 0.05) in gluten content was observed for these gluten-containing food products. Reproducibility issues suggest that it is necessary to use several ELISA kits for the accurate detection and quantification of gluten in various food products rather than using one ELISA kit.
Highlights
Gluten is a storage protein found in barley, rye, wheat, and their hybrids [1]
Hordein, secalin, and avenin of the prolamin group are respectively found in wheat, barley, rye, and oats
In the case of the RIDASCREEN gliadin kit and the Veratox for gliadin R5 kit, twice the quantitation value of gliadin was calculated as the approximate content of gluten
Summary
Gluten is a storage protein found in barley, rye, wheat, and their hybrids [1]. The solubility of gluten differs depending on the degree of aggregation. The monomeric protein dissolves in alcohol, and the polymeric forms dissolve in alcoholic solutions under conditions of reduced aggregation [2]. According to its chemical composition or solubility, gluten can be divided into acid-/alkali-soluble glutelin and alcohol-soluble prolamin groups [3,4]. Glutenin in the glutelin group is found in wheat [5]. Hordein, secalin, and avenin of the prolamin group are respectively found in wheat, barley, rye, and oats
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
