Articles

GOLUBETS O.V., KISHCHENKO V.A., GOLUBETS R.A, TIMCHENKO V.K. DETERMINATION OF GLUTEN IN FOOD PRODUCTS AND FOOD RAW MATERIALS BY THE METHOD OF SOLID PHASE ENZYME-LINKED IMMUNOSORBENT ASSAY

2013 – Zurnal Hromatografichnogo Tovarystva – V. ХІІІ. – № 1-4. – P. 25-31 

UDC 664.871:543.9 

GOLUBETSO.V., KISHCHENKOV.A., GOLUBETSR.A, TIMCHENKOV.K.

DETERMINATION OF GLUTEN IN FOOD PRODUCTS AND FOOD RAW MATERIALS BY THE METHOD OF SOLID PHASE ENZYME-LINKED IMMUNOSORBENT ASSAY - article

The basic characteristics of various commercial tests - systems for analysis of gluten content in foodstuff and food raw material by a method solid phase enzyme-link immunosorbent assay are given. Gluten content in the processed and untreated foodstuff is determined. The trace amount of gluten in foodstuff potentially gluten free was determined. The necessity of gluten analysis in foodstuff and food raw material is proved.

Key words: gluten, enzyme-link immunosorbent assay, food labeling.