Investigation of different extraction conditions on the efficiency of gliadin extraction and determination by ELISA method

Gluten refers to a complex mixture of gliadins and glutenins. It can cause numerous foodborne disorders. In sensitive individuals gluten lead celiac disease (CD), wheat sensitivity allergy. Gliadin proteins are one the fractions. The aim this paper was examine how different conditions, mixing time (2.5, 5, 7.5, 10 min) sample with most commonly solvent 70% (v/v) ethanol isopropanol incubation (15, 20, 25, 30 affect efficiency gliadin determination ELISA method. A commercial kit used determine concentrations, absorbance measured at 450 nm, using reader. Based on obtained results, optimal solvents 5 minutes 25 minutes. Under these extraction is best, i.e., highest concentration obtained. results research be fundamental importance in study impact technological procedures their change possibility reducing allergic effect.