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GLUTEN Testing
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Gluten Extraction Solution Comparison: Contaminated Gluten Free Flour
In order to demonstrate the effect that extraction solution can have on extraction efficiency and gluten estimation in difficult samples, a known gluten free flour (ingredients: rice, potato, tapioca, maize, buckwheat flours) supplemented with 5% of a low gluten wheat starch (AOAC 991.19 B Starch) was extracted with different solutions and using varying extraction conditions. Extractions and ELISA assays were performed on two different days (D1; D2).
Results: In this matrix, 40% ethanol, used by some ELISA methods for gluten extraction, gave dramatically lower recoveries than the HAVen extraction solution (IGEB).
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A similar experiment was carried out on a gluten free bread prepared from this flour.
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