What is the clinical evidence from this study?

Study design: Other. Intervention: Gluten and wheat flour incurred cornbread. Primary outcome: Accuracy and precision of gluten measurement by seven immunoassay kits.

November 18, 2013Journal of Agricultural and Food Chemistry

Development of an Incurred Cornbread Model for Gluten Detection by Immunoassays

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Key result

Gluten recovery varied depending upon the ELISA kit and gluten source (BioKits, 9-77%; Morinaga, 91-137%; R-Biopharm, 61-108%; Romer Labs, 113-190%), and was reduced with increased baking time.

Population

Incurred cornbread model with gluten (0-500 ppm) and wheat flour (20-1000 ppm)

Design

Preclinical

Authors

GSGirdhari M. Sharma SKSefat E Khuda MPMarion Pereira

Discussion

Member takes

Overview

ELISA kit and baking time affect gluten quantification accuracy in cornbread; leaves open standardized assays for reliable food labeling.

Structured PICO

Population

Incurred cornbread model with gluten (0-500 ppm) and wheat flour (20-1000 ppm)

Intervention

Seven immunoassay kits (three LFD and four ELISA kits) under different baking conditions (204.4 °C for 20, 27, and 34 min)

Outcome

Accuracy and precision of gluten measurementsurrogate

The accuracy of gluten quantification in cornbread varies significantly depending on the immunoassay kit used, the gluten source, and baking time.

Cite This Study

Sharma et al. (2013) studied this question. Gluten and wheat flour incurred cornbread was evaluated on Accuracy and precision of gluten measurement by seven immunoassay kits. Gluten recovery varied depending upon the ELISA kit and gluten source (BioKits, 9-77%; Morinaga, 91-137%; R-Biopharm, 61-108%; Romer Labs, 113-190%), and was reduced with increased baking time.

synapsesocial.com/papers/6ab8d94e49278aa7b93e09fc https://doi.org/10.1021/jf404072x

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November 18, 2013Journal of Agricultural and Food Chemistry

Development of an Incurred Cornbread Model for Gluten Detection by Immunoassays

View Full Paper

Ask AI

Bookmark

Key result

Gluten recovery varied depending upon the ELISA kit and gluten source (BioKits, 9-77%; Morinaga, 91-137%; R-Biopharm, 61-108%; Romer Labs, 113-190%), and was reduced with increased baking time.

Population

Incurred cornbread model with gluten (0-500 ppm) and wheat flour (20-1000 ppm)

Design

Preclinical

Authors

GSGirdhari M. Sharma SKSefat E Khuda MPMarion Pereira

Discussion

Member takes

Overview

ELISA kit and baking time affect gluten quantification accuracy in cornbread; leaves open standardized assays for reliable food labeling.

Structured PICO

Population

Incurred cornbread model with gluten (0-500 ppm) and wheat flour (20-1000 ppm)

Intervention

Seven immunoassay kits (three LFD and four ELISA kits) under different baking conditions (204.4 °C for 20, 27, and 34 min)

Outcome

Accuracy and precision of gluten measurementsurrogate

The accuracy of gluten quantification in cornbread varies significantly depending on the immunoassay kit used, the gluten source, and baking time.

Cite This Study

synapsesocial.com/papers/6ab8d94e49278aa7b93e09fc https://doi.org/10.1021/jf404072x

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