Coeliac active prolamins in foods

Projekt: Foschungsprojekt



Coeliac active prolamins are toxic for people, who suffer from coeliac disease. The aim of this research work is to detect coeliac active prolamins unambiguously and with a high sensitivity in "gluten-free" foods. The methods used are chromatographic, electrophoretical and immunochemical ones. As the immunochemical methods yield partially in contradictory results, gliadin is separated into its sub-fractions, and these are investigated individually. not assigned GG: Produzenten glutenfreier Lebensmittel
Tatsächlicher Beginn/ -es Ende1/04/9631/03/98