Gliadin proteins from wheat flour: the optimal determination conditions by ELISA

Vesna Gojković Cvjetković ^b

Radoslav Grujić ^c

Affiliation

a University of Banja Luka, Banja Luka, Bosnia and Herzegovina

b University of East Sarajevo, East Sarajevo, Bosnia and Herzegovina

c State High School of Medical Science, Prijedor, Bosnia and Herzegovina

Copyright ©Marjanović-Balaban et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.

Received 13 June, 2021 | Accepted in revised form 08 July, 2021 | Published 15 October, 2021

DOI: http://doi.org/10.21603/2308-4057-2021-2-364-370

Abstract

Introduction. The number of people with celiac disease is rapidly increasing. Gluten, is one of the most common food allergens, consists of two fractions: gliadins and glutenins. The research objective was to determine the optimal conditions for estimating gliadins by using enzyme-linked immunosorbent assay (ELISA).
Study objects and methods. The experiment involved wheat flour samples (0.10; 0.20, 0.25, 0.50, and 1.0 g) suspended in different solvents (ethanol, methanol, 1-propanol, and isopropanol) of different concentrations (40, 50, 60, 70, 80, and 90% v/v). The samples were diluted with Tris buffer in ratios of 1:50, 1:100, 1:150, and 1:200. The gliadin test was performed using a Gliadin/Gluten Biotech commercial ELISA kit (Immunolab).
Results and discussion. The optimal conditions for determining gliadin proteins that provided the highest gliadin concentration were: solvent – 70% v/v ethanol, extract:Tris buffer ratio – 1:50, and sample weight – 1.0 g.
Conclusion. The obtained results can be of great importance to determine gliadin/gluten concentrations in food products by rapid analysis methods.

Keywords

Extraction, gluten, gliadins, wheat flour, enzyme-linked immunosorbent assay (ELISA)

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How to quote?

Marjanović-Balaban Ž, Gojković Cvjetković V, Grujić R. Gliadin proteins from wheat flour: the optimal determination conditions by ELISA. Foods and Raw Materials. 2021;9(2):364–370. https://doi.org/10.21603/2308-4057-2021-2-364-370.

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