Electrochemical assay for determination of gluten in flour samples

Eksin E., Çongur G., Erdem A.

Food Chemistry, cilt.184, ss.183-187, 2015 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 184
  • Basım Tarihi: 2015
  • Doi Numarası: 10.1016/j.foodchem.2015.03.041
  • Dergi Adı: Food Chemistry
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.183-187
  • Anahtar Kelimeler: Differential pulse voltammetry, Flour, Gluten from wheat, Voltammetric detection
  • Bilecik Şeyh Edebali Üniversitesi Adresli: Evet

Özet

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.