TY  -  
T1  - Barley C-Hordein as the Calibrant for Wheat Gluten Quantification 
SN  -  /  
UR  - http://hdl.handle.net/10138/322402 
T3  -  
A1  - Huang, Xin; Ma, Kaiyue; Leinonen, Sara; Sontag-Strohm, Tuula 
A2  -  
PB  -  
Y1  - 2020 
LA  - eng 
AB  - The lack of certified reference materials has been one major challenge for gluten quantification in gluten-free products. In this study, the feasibility of using barley C-hordein as the calibrant for wheat gluten in R5 sandwich enzyme-linked immunosorbent assay (ELISA) was investigated. The gluten composition and total gluten R5 reactivity ranged largely depending on the genotypes and the growing environment. The conversion factor of gliadin to gluten averaged 1.31 for common wheat, which is sma... 
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OP  -  
KW  - 416 Food Science; R5; ELISA; gluten-free; contamination; reference material; oats; PROTEIN TYPES; EXTRACTION; CULTIVARS; PROLAMINS; ANTIBODY; RYE 
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ER  -