Immunohistochemical detection of wheat protein in model samples
Z. Řezáčová-Lukášková, B. Tremlová, M. Pospiech, E. Renčová, Z. Randulováhttps://doi.org/10.17221/1838-CJFSCitation:Řezáčová-Lukášková Z., Tremlová B., Pospiech M., Renčová E., Randulová Z. (2010): Immunohistochemical detection of wheat protein in model samples. Czech J. Food Sci., 28: 516-519.
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