Electrochemical assay for determination of gluten in flour samples
Food Chemistry, vol.184, pp.183-187, 2015 (SCI-Expanded, Scopus)
- Publication Type: Article / Article
- Volume: 184
- Publication Date: 2015
- Doi Number: 10.1016/j.foodchem.2015.03.041
- Journal Name: Food Chemistry
- Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Page Numbers: pp.183-187
- Keywords: Differential pulse voltammetry, Flour, Gluten from wheat, Voltammetric detection
- Bilecik Şeyh Edebali University Affiliated: Yes
Abstract
Herein, an electrochemical assay developed by differential pulse voltammetry (DPV) in combination with the disposable pencil graphite electrode (PGE) was progressed for sensitive and selective detection of gluten. Under the optimum experimental conditions, a linear concentration range of gluten was obtained from 20 to 100 μg/mL and consequently the detection limit was found to be 7.11 μg/mL. In addition, this electrochemical assay was successfully employed for the detection of gluten in different flour samples. Applicability of our method was also tested in the commercial samples of vinegar and baker's yeast.