Abstract
Immunoassays are very sensitive and efficient tests commonly used to identify a specific protein. Examples of applications in the food industry include identification of proteins expressed in genetically modified foods, allergens, or proteins associated with a disease, including celiac disease. Celiac disease can be managed if the consumer avoids foods with the protein gluten. One component of gluten in wheat is gliadin, which can be detected and quantitated by immunoassay. Immunoassays are tests that take advantage of the remarkably specific and strong binding of antibodies to antigens. This laboratory exercise uses antibodies made against the antigen gliadin. The presence of gliadin in various food products is determined using a rabbit anti-gliadin antibody horseradish peroxidase conjugate in a dot blot immunoassay.
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Hsieh Y-HP (2017) Immunoassays. Ch.27. In: Nielsen SS (ed) Food analysis, 5th edn. Springer, New York
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Acknowledgment
This laboratory exercise was initially developed for the first edition of the laboratory manual by Mr Gordon Grant and Dr Peter Sporns, Department of Agricultural, Food, and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada. Dr. Hsieh, who has now updated the laboratory for two editions, gratefully acknowledges the original contribution.
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Peggy Hsieh, Y.H., Rao, Q. (2017). Gliadin Detection by Immunoassay. In: Food Analysis Laboratory Manual. Food Science Text Series. Springer, Cham. https://doi.org/10.1007/978-3-319-44127-6_25
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DOI: https://doi.org/10.1007/978-3-319-44127-6_25
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