<p>The data were replotted as linear Michaelis-Menton plots, and the Kd values determined from the curves of best fit (GraphPAD Prism 5.04). Means±SE of two experiments are shown.</p>a<p>The suffix _T refers to total hordein; _C refers to FPLC purified C-hordeins; _γ refers to FPLC purified γ-hordeins; _B refers to FPLC purified B-hordeins. Commercial gliadin standards used are denoted as Gliadin.</p>b<p>The Kd values were log<sub>10</sub> transformed to correct for heterogeneity of variance, and one-way ANOVA conducted on the data for each assay type. In both analyses the p-values for the F-tests for hordein were <0.001. Within each assay type log<sub>10</sub>(Kd) values with the same symbol were not significantly different at the 5% exper...
<p>Half seed extracts were sequentially extracted from cv Sloop (A), Risø 56 (B), Risø 1508 (C), ULG...
<p>The relative MS response for beer from cv Sloop, Risø 56, Risø 1508, ULG 2.0 or 60 international ...
Hydrophobic prolamins are endosperm storage proteins accounting for about 40% of the total protein...
<div><p>Background</p><p>Coeliacs require a life-long gluten-free diet supported by accurate measure...
The literature review deals with coeliac disease and wheat, rye and barley prolamins. The characteri...
<p>The ELISA response to different hordein fractions, added in the concentrations indicated, are sho...
BACKGROUND: Coeliacs require a life-long gluten-free diet supported by accurate measurement of glute...
Hydrophobic prolamins are endosperm storage proteins accounting for about 40% of the total protein i...
<p>Each point of the curve shows the mean of n = 3 assays. IC50 and CR values of the moAbs to prolam...
1<p>The <i>ELISA Systems</i> data is reproduced from (Tanner et al, this volume, this journal) with ...
<p>The response of ELISA Systems anti-gluten sandwich assays to triplicate 10 ng alcohol soluble pro...
The concentration of residual barley prolamin (hordein) in gluten-free products is overestimated by ...
<p>Response of <i>ELISA Systems</i> sandwich assay to purified total hordeins are shown.</p
The lack of certified reference materials has been one major challenge for gluten quantification in ...
Hydrophobic prolamins are endosperm storage proteins accounting for about 40% of the total protein i...
<p>Half seed extracts were sequentially extracted from cv Sloop (A), Risø 56 (B), Risø 1508 (C), ULG...
<p>The relative MS response for beer from cv Sloop, Risø 56, Risø 1508, ULG 2.0 or 60 international ...
Hydrophobic prolamins are endosperm storage proteins accounting for about 40% of the total protein...
<div><p>Background</p><p>Coeliacs require a life-long gluten-free diet supported by accurate measure...
The literature review deals with coeliac disease and wheat, rye and barley prolamins. The characteri...
<p>The ELISA response to different hordein fractions, added in the concentrations indicated, are sho...
BACKGROUND: Coeliacs require a life-long gluten-free diet supported by accurate measurement of glute...
Hydrophobic prolamins are endosperm storage proteins accounting for about 40% of the total protein i...
<p>Each point of the curve shows the mean of n = 3 assays. IC50 and CR values of the moAbs to prolam...
1<p>The <i>ELISA Systems</i> data is reproduced from (Tanner et al, this volume, this journal) with ...
<p>The response of ELISA Systems anti-gluten sandwich assays to triplicate 10 ng alcohol soluble pro...
The concentration of residual barley prolamin (hordein) in gluten-free products is overestimated by ...
<p>Response of <i>ELISA Systems</i> sandwich assay to purified total hordeins are shown.</p
The lack of certified reference materials has been one major challenge for gluten quantification in ...
Hydrophobic prolamins are endosperm storage proteins accounting for about 40% of the total protein i...
<p>Half seed extracts were sequentially extracted from cv Sloop (A), Risø 56 (B), Risø 1508 (C), ULG...
<p>The relative MS response for beer from cv Sloop, Risø 56, Risø 1508, ULG 2.0 or 60 international ...
Hydrophobic prolamins are endosperm storage proteins accounting for about 40% of the total protein...