Gliadin Detection in Food by Immunoassay

  • Gordon Grant
  • Peter Sporns
  • Y.-H. Peggy Hsieh
Part of the Food Science Texts Series book series (FSTS)


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 
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RESource Materials

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Copyright information

© Springer Science+Business Media, LLC 2010

Authors and Affiliations

  • Gordon Grant
    • 1
  • Peter Sporns
    • 1
  • Y.-H. Peggy Hsieh
    • 2
  1. 1.Department of Agricultural, Food, and Nutritional ScienceUniversity of AlbertaEdmontonCanada
  2. 2.Department of Nutrition, Food and Exercise SciencesFlorida State UniversityTallahasseeUSA

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