Immunohistochemical detection of wheat protein in model samples

Zuzana Řezáčová-Lukášková, Bohuslava Tremlová, Matej Pospiech, Eva Renčová and Zdeňka Randulová
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Zuzana Řezáčová-Lukášková: Department of Vegetable Food and Agriculture Production, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Czech Republic
Bohuslava Tremlová: Department of Vegetable Food and Agriculture Production, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Czech Republic
Matej Pospiech: Department of Vegetable Food and Agriculture Production, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Czech Republic
Eva Renčová: Veterinary Research Institute, Brno, Czech Republic
Zdeňka Randulová: Department of Vegetable Food and Agriculture Production, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Czech Republic

Czech Journal of Food Sciences, 2010, vol. 28, issue 6, 516-519

Abstract: The study focused on the optimisation of immunohistochemical examination for gluten content detection in model samples (pork meat with wheat semi-smooth flour, pork meat with wheat protein edible vital). The best results were achieved with immunohistochemical method based on ABC (avidin-biotin complex) method utilising polyclonal antibodies diluted 1:1000. The results demonstrate that for pure wheat protein detection, the utilisation of immunohistochemical detection, which can detect as little as 0.1% of the added wheat protein, is more advantageous, while the commonly used ELISA method reliably proves this additive approximately from 0.4% upwards.

Keywords: food allergens; gluten; celiac disease; identification (search for similar items in EconPapers)
Date: 2010
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:28:y:2010:i:6:id:1838-cjfs

DOI: 10.17221/1838-CJFS

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