Protein Ingredients Control in Gluten Free Products Using SDS-PAGE, Developed Competitive Enzyme Immunoassays and Commercial ELISA Kits

CELLERINO KARINA; CAGNASSO CAROLINA; GRECO C; DOCENA GUILLERMO; POLENTA GUSTAVO; FERREYRA V; LOPEZ LAURA BEATRIZ

World Journal of Food Science and Technology

Science Publishing Group

Lugar: New York; Año: 2018 vol. 2 p. 12 - 18

2637-6016

Some protein ingredients declared in the label of gluten free products are allergenic proteins (milk, soy and egg).The proper identification of these proteins in food products is important for consumers who have food allergies. The aim ofthis study was to control the presence of protein ingredients declared in the label of gluten free products. Samples were analyzedwith sodium dodecylsulfate polyacrylamide gel electrophoresis (SDS-PAGE), using an extractive solution of total proteins(Tris-ClH buffer 0.0625 M with 3% sodium dodecylsulfate and 2% 2-mercaptoethanol; pH: 6.8) and a selective solventfor the extraction of caseins (isopropanol 55° + 2-mercaptoethanol / ISO + ME). Developed Competitive enzyme immunoassayswere used for the detection / quantification of milk, soy and egg proteins in products elaborated with rice flour. Specificpolyclonal rabbit antiserums against milk, soy and egg proteins were used as primary antibodies in these competitive enzymeimmunoassays. Commercial ELISA kits from Neogen, R-Biopharm and Romer were used to verify the results. In some samplesundeclared allergens were detected. Correct allergens labeling is very important for the safety of allergic consumers. Inconclusion, it is possible to identify all the proteins ingredients in these gluten-free foods studied, using a combination of electrophoreticmethods and immunochemical methods