ArticleFoods (Basel, Switzerland)2013
Gluten Detection and Speciation by Liquid Chromatography Mass Spectrometry (LC-MS/MS).
Article in Foods (Basel, Switzerland), 2013. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Barley based gluten free beer - A blessing or an uncontrollable risk?Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association · 2024Review
- Application of Mass Spectrometry-Based Proteomics to Barley Research.Journal of agricultural and food chemistry · 2021Review
- An electrochemical microfluidic biochip for the detection of gliadin using MoSMikrochimica acta · 2020Article
- Scientific Opinion related to a notification from Lyckeby Starch AB on barley starch to be used in the manufacturing of several foods as ingredient, of the food additive modified starch and of glucose syrups pursuant to Article 21(2) of Regulation (EU) No 1169/2011 - for permanent exemption from labelling.EFSA journal. European Food Safety Authority · 2020Article
- Assessing the Utility of Multiplexed Liquid Chromatography-Mass Spectrometry for Gluten Detection in Australian Breakfast Food Products.Molecules (Basel, Switzerland) · 2019Article
- Article
Corrections and comments
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Authors and funding
1 author.
Funding
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Abstract
Liquid chromatography tandem mass spectrometry (LC-MS/MS) has been used historically in proteomics research for over 20 years. However, until recently LC-MS/MS has only been routinely used in food testing for small molecule contaminant detection, for example pesticide and veterinary residue detection, and not as a replacement of microbiological food testing methods, specifically allergen analysis. Over the last couple of years, articles have started to be published which describe the detection of allergens by LC-MS/MS. In this article we will describe how LC-MS/MS can be applied in the area of gluten detection and how it can be used to specifically differentiate the species of gluten used in food, where specific markers for each variety of gluten can be simultaneously acquired and detected at the same time. The article will discuss the effect of variety on the peptide response observed from different wheat grain varieties and will describe the sample preparation protocol which is essential for generating the peptide markers used for speciation.
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Registered trials
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