High resolution melting analysis as a new approach to discriminate gluten-containing cereals
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- 作者：Begoñ ; a Martí ; n-Ferná ; ndeza ; b ; 1 ; Joana Costaa ; 1 ; Noemí ; de-los-Santos-Á ; lvarezc ; Beatriz Ló ; pez-Ruizb ; M. Beatriz P.P. Oliveiraa ; Isabel Mafraa ; isabel.mafra@ff.up.pt" class="auth_mail" title="E-mail the corresponding author
- 关键词：Real-time PCR ; Gluten-containing cereals ; Wheat ; Celiac disease ; Wheat allergy ; Agglutinin isolectin
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：15 November 2016
- 年：2016
- 卷：211
- 期：Complete
- 页码：383-391
- 全文大小：1604 K
文摘
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High resolution melting analysis to detect wheat and other gluten-containing cereals.
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Real-time PCR assay coupled with HRM analysis targeting the Tri a 18 encoding gene.
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A quantitative approach was proposed and applied to processed foods.
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Wheat detection was down to 20 mg/kg in rice flour and 20 pg of DNA.
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A cost-effective tool for the specific detection of cereals in gluten-free foods.