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Gliadin Detection in Food by Immunoassay

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Food Analysis Laboratory Manual

Part of the book series: Food Science Texts Series ((FSTS))

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Abstract

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.

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RESource Materials

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Author information

Authors and Affiliations

  1. Department of Agricultural, Food, and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada

    Dr Gordon Grant & Dr Peter Sporns

  2. Department of Nutrition, Food and Exercise Sciences, Florida State University, Tallahassee, FL, USA

    Dr Y.-H. Peggy Hsieh

Authors
  1. Dr Gordon Grant
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  2. Dr Peter Sporns
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  3. Dr Y.-H. Peggy Hsieh
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Editor information

Editors and Affiliations

  1. Department of Food Science, Purdue University, West Lafayette, IN, USA

    S. Suzanne Nielsen

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© 2010 Springer Science+Business Media, LLC

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Grant, G., Sporns, P., Hsieh, YH.P. (2010). Gliadin Detection in Food by Immunoassay. In: Nielsen, S.S. (eds) Food Analysis Laboratory Manual. Food Science Texts Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4419-1463-7_16

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