Method for gluten extraction content foods, processed and unprocessed heat, consistent with a test enzyme-linked immunosorbent, composition and kits comprising said composition.

摘要

The process comprises extracting the gluten contained in said sample with an aqueous ethanol solution in the presence of a composition comprising a disulfide reducing agent and a dissociating agent groups in a buffer with pH between 7 and 8. The procedure to extract quantitatively gluten contained in a sample of food, both heat processed and unprocessed heat, prior to ELISA quantification of the gluten step. Application in food analysis, in particular food for celiac patients.