Determination of gluten in glucose syrups
Identifikátory výsledku
Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F09%3A00022269" target="_blank" >RIV/60461373:22330/09:00022269 - isvavai.cz</a>
Nalezeny alternativní kódy
RIV/68081715:_____/09:00332030 RIV/00027022:_____/09:00000039
Výsledek na webu
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DOI - Digital Object Identifier
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Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Determination of gluten in glucose syrups
Popis výsledku v původním jazyce
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.
Název v anglickém jazyce
Determination of gluten in glucose syrups
Popis výsledku anglicky
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.
Klasifikace
Druh
J<sub>x</sub> - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)
CEP obor
EI - Biotechnologie a bionika
OECD FORD obor
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Návaznosti výsledku
Projekt
Výsledek vznikl pri realizaci vícero projektů. Více informací v záložce Projekty.
Návaznosti
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>Z - Vyzkumny zamer (s odkazem do CEZ)
Ostatní
Rok uplatnění
2009
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název periodika
Journal of Food Composition and Analysis
ISSN
0889-1575
e-ISSN
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Svazek periodika
22
Číslo periodika v rámci svazku
7-8
Stát vydavatele periodika
NL - Nizozemsko
Počet stran výsledku
4
Strana od-do
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Kód UT WoS článku
000272564400023
EID výsledku v databázi Scopus
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