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Electrophoretic detection of gliadin, secalin, hordein and avenin in food



Electrophoretic detection of gliadin, secalin, hordein and avenin in food



Wissenschaftliche Zeitschrift Karl Marx Universitat Leipzig, Mathematisch Naturwissenschaftliche Reihe 37(5): 494-497



An electrophoretic routine method is described for the detection of gliadin, secalin, hordein and avenin in flour, pasta, baked products, malt, beer, wheat starch, meat products, confectionery and baby food. The prolamins were extracted with chloroform and methanol (1:1) and concentrated by evaporating to dryness.

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Accession: 002095248

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