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Application of an electronic tongue to detect gliadins in gluten-free foods
Peres, A. M.; Dias, Luís G.; Veloso, Ana C. A.; Meirinho, S. G.; Morais, J. Sá; Machado, A. A. S. C.Celiac disease is an autoimmune-mediated disorder triggered in genetically susceptible individuals by the ingestion of some gluten proteins, namely gliadins. To prevent inadvertent gluten consumption, the Commission Regulation (EC) Nº41/2009 will implement labelling foods as “gluten-free” or “low-gluten content”[1]. The feasibility of an all-solid-state potentiometric electronic tongue to detect the contaminati...
Application of an electronic tongue to detect gliadins in gluten-free foods
Peres, António M.; Dias, L.G.; Veloso, Ana C.A.; Meirinho, S.G.; Morais, Jorge Sá; Machado, A.A.S.C.Celiac disease is an autoimmune-mediated disorder triggered in genetically susceptible individuals by the ingestion of some gluten proteins, namely gliadins. To prevent inadvertent gluten consumption, the Commission Regulation (EC) N°41/2009 will implement labeling foods as ‘gluten-free” or “low-gluten content.
Liquid chromatography assay for gliadins quantification: application to gluten-...
Morais, Jorge Sá; Meirinho, S.G.; Peres, António M.; Veloso, Ana C.A.; Dias, L.G.; Machado, A.A.S.C.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.
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