METHOD FOR THE QUANTIFICATION OF THE TOTAL GLUTEN CONTENT OF GRAINS IN FOOD SAMPLES

摘要

The invention relates to a method for the quantification of the total gluten content of grains in food samples. Areas of application are primarily the food industry, service laboratories and government test laboratories or biotechnology. The invention aims to quickly and cost-effectively determine the total gluten content in foods with just one measurement. Therefore the object of the invention is to develop a method with which, based on the detection of prolamins and glutelins, all potentially coeliac-relevant gluten protein fractions in food samples are quantified as a total corresponding to their mass. The method according to the invention is based on the joint use of specific prolamin and glutelin antibodies as a combined conjugate according to the invention for the detection of the total gluten content. In addition, the individual antibody conjugates are thinned in such a way that the contribution of the individual antibodies to the total signal strength corresponds to the proportion of the gluten fraction that they each detect.