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New Technology Helped Us Detect Gluten In Flour And Cookies
- Jan 22, 2019 -

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Gluten can cause allergic responses and even celiac disease if an intolerance occurs. The intolerance level is often depending on the gluten variety, which is relevant to the use of oats having low effect on celiac suffers. Here, five different flour samples including a gluten-free and a supermarket self raising flour were analysed for wheat peptide markers. In all the flours except the gluten-free one, wheat peptide markers can be found.

 

So far, ELISA based on R5 antibody detection is used. This assay can detect the presence of barley, rye and wheat, but cannot differentiate between them. It is not sensitive to oats. Further, it has the disadvantage of giving false positive or negative results due to either unspecific binding to the protein region or changes in the protein structure by processing. MicroLC-MS/MS using YMC-Triart C18 capillary columns can not only detect gluten markers in processed food, but it can also distinguish between varieties.

 

With the help of mircoLC-MS/MS it is further possible to detect markers in processed food and also distinguish between varieties. In the oat cookies, wheat and oats markers were detected while in the wheat cookies only wheat peptide markers were found. The gluten-free products were actually gluten free, as no markers where detectable.


Reference:

1. Heick, J.; Fischer, M.; Pöpping, B. First screening method for the simultaneous detection of seven allergens by liquid chromatography mass spectrometry. J. Chromatogr. A 2011, 1218, 938–943