Liquid chromatography assay for gliadins quantification: application to gluten-...

• Autor(es): Morais, Jorge Sá ; Meirinho, S.G. ; Peres, António M. ; Veloso, Ana C.A. ; Dias, L.G. ; Machado, A.A.S.C.
• Data: 2009
• Identificador Persistente: http://hdl.handle.net/10198/3030
• Origem: Biblioteca Digital do IPB
• Tipo de Documento: Documento de conferência
• Idioma: Inglês

Descrição

In the present work a high performance liquid-chromatography UV/Vis method was developed to quantify gliadins in foods. Gliadins are prolamins and are one of the constituents of wheat gluten (approximately 50%). These compounds have particular importance in food analysis since they are responsible for the celiac disease, which is an intolerance ar hypersensitivity to ingested prolamins.