Liquid chromatography assay for gliadins quantification: application to gluten-containing and “gluten-free” food products
Artigo de Conferência
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resumo
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.
