Coeliac active prolamins in foods

Coeliac active prolamins are toxic for people, who suffer from coeliac disease. The aim of this research work is to detect coeliac active prolamins unambiguously and with a high sensitivity in "gluten-free" foods. The methods used are chromatographic, electrophoretical and immunochemical ones. As the immunochemical methods yield partially in contradictory results, gliadin is separated into its sub-fractions, and these are investigated individually. not assigned GG: Produzenten glutenfreier Lebensmittel