| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1218870 | Journal of Food Composition and Analysis | 2009 | 4 Pages |
The gluten content in various glucose syrups was determined by two sandwich ELISA methods and one competitive ELISA. Different extraction solutions were used for ELISA methods. MALDI-TOF mass spectrometry and SDS-PAGE were also carried out as a complementary technique to ELISA methods. The analysis proved that glucose syrups analyzed in this work and used in many food products and gluten-free food products are safe for patients suffering from celiac disease. Four food products containing glucose syrup were analyzed with satisfactory results as well. One sample of chocolate bar has gluten content lower than the current limit for gluten-free foods. Gluten content above this limit was found in this chocolate bar after cocktail-gelatine extraction. This product is not labelled as gluten-free food. This fact shows that the analyses of gluten-free products are not simple and need more work and attention.
