Immunoassays are very sensitive and efficient tests that are commonly used to identify a specific protein. Examples of applications in the food industry include identification of proteins expressed in genetically modified foods, allergens, or proteins associated with a disease, including celiac disease. This genetic disease is associated with Europeans and affects about one in every 200 people in North America. These individuals react immunologically to wheat proteins, and consequently their own immune systems attack and damage their intestines. This disease can be managed if wheat proteins, specifically “gliadins,” are avoided in foods.
Celiac Disease Food Sample Wheat Protein Nitrocellulose Paper Wash Bottle
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.
This is a preview of subscription content, log in to check access.
Miletic ID, Miletic VD, Sattely-Miller EA, Schiffman SS (1994) Identification of gliadin presence in pharmaceutical products. J Pediatr Gastroenterol Nutr 19:27-33CrossRefGoogle Scholar
Sdepanian VL, Scaletsky ICA, Fagundes-Neto U, deMorais MB (2001) Assessment of gliadin in supposedly gluten-free foods prepared and purchased by celiac patients. J Pediatr Gastroenterol Nutr 32:65-70CrossRefGoogle Scholar
Skerritt JH, Hill AS (1991) Enzyme immunoassay for determination of gluten in foods: collaborative study. J Assoc Off Anal Chem 74:257-264Google Scholar
Hsieh Y-HP (2010) Immunoassays. Ch. 17. In: Nielsen SS (ed) Food analysis, 4th edn. Springer, New YorkGoogle Scholar