A key point in the analysis of in beer is the extraction of prolamins (gluten). The aim of this study is to better understand how the quantitative results depend on which extraction solution is used. Seven extraction solutions were tested on three different beers. An enzyme immunoassay, competitive determination and an immunochromatographic rapid test were used for gluten determination. Although the recommended solvent for the extraction of gluten is a solution of 60% ethanol, it is noted that other solutions would improve the amount of gluten extracted.
Analisi del glutine nella birra
FONTANA, Marta;PASSAGHE, Paolo;BUIATTI, Stefano
2012-01-01
Abstract
A key point in the analysis of in beer is the extraction of prolamins (gluten). The aim of this study is to better understand how the quantitative results depend on which extraction solution is used. Seven extraction solutions were tested on three different beers. An enzyme immunoassay, competitive determination and an immunochromatographic rapid test were used for gluten determination. Although the recommended solvent for the extraction of gluten is a solution of 60% ethanol, it is noted that other solutions would improve the amount of gluten extracted.File in questo prodotto:
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