[Determination of alpha-gliadin content in gluten-containing and gluten-free heated food].
The amount of alpha-gliadin and whole gliadin in bread dough after heating at temperatures of 50-100 degrees C was determined by ELISA. At temperatures above 80 degrees C the amount which could be found was greatly reduced. In pasta foods containing wheat (with a max. drying temperature of 75 degrees C) alpha-gliadin could be determined totally but in wheat bread (crust and crumb) only 0.5-40% of the content in the original flour was found. The results of an analysis of "gluten-free" pasta foods on the market and the amounts of alpha-gliadin found are discussed in relation to the recommendations of the Codex alimentarius (WHO).
D001939:Bread / Q000032:analysis; D003296:Cooking; D004797:Enzyme-Linked Immunosorbent Assay; D005433:Flour / Q000032:analysis; D005504:Food Analysis / Q000379:methods; D005903:Gliadin / Q000032:analysis*; D005983:Glutens / Q000032:analysis*; D006358:Hot Temperature; D010940:Plant Proteins / Q000032:analysis*; D014867:Water
D010940:Plant Proteins; D014867:Water; D005983:Glutens; D005903:Gliadin
Zur Bestimmung des alpha-Gliadin-Gehaltes in glutenhaltigen und "glutenfreien" erhitzten Lebensmitteln.