Comparative analysis of prolamin and glutelin fractions from wheat, rye, and barley with five sandwich ELISA test kits.

Lexhaller, Barbara; Tompos, Christine; Scherf, Katharina Anne

Lexhaller, Barbara; Tompos, Christine; Scherf, Katharina Anne.

Affiliation

Lexhaller B; Deutsche Forschungsanstalt für Lebensmittelchemie, Leibniz Institut, Lise-Meitner-Straße 34, 85354, Freising, Germany.
Tompos C; Deutsche Forschungsanstalt für Lebensmittelchemie, Leibniz Institut, Lise-Meitner-Straße 34, 85354, Freising, Germany.
Scherf KA; Deutsche Forschungsanstalt für Lebensmittelchemie, Leibniz Institut, Lise-Meitner-Straße 34, 85354, Freising, Germany. katharina.scherf@lrz.tum.de.

Anal Bioanal Chem ; 408(22): 6093-104, 2016 Sep.

Article in En | MEDLINE | ID: mdl-27342795

Subject(s)

Enzyme-Linked Immunosorbent Assay/methods; Food Analysis/methods; Glutens/analysis; Hordeum/chemistry; Prolamins/analysis; Secale/chemistry; Triticum/chemistry; Celiac Disease/prevention & control; Humans

Key words

Barley; Celiac disease; Enzyme-linked immunosorbent assay (ELISA); Gluten analysis; Rye; Wheat

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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Secale / Hordeum / Triticum / Enzyme-Linked Immunosorbent Assay / Prolamins / Food Analysis / Glutens Limits: Humans Language: En Journal: Anal Bioanal Chem Year: 2016 Document type: Article Affiliation country: Germany Country of publication: Germany

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