Detection of the presence of T cell stimulatory epitopes by the new assays for α- and γ-gliadins and by a commercially available gluten detection kit28 in 40% aqueous ethanol extracts of commercial starch controls28 and various food products. Gliadin levels were calculated using the European gliadin reference IRMM-48026 as standard
| Sample No | Content | Glia-α2/9 (μg/g) ppm | Glia-γ1 (μg/g) ppm | Gliadin content detected by commercial ELISA28 (μg/g) ppm |
|---|---|---|---|---|
| Low starch | <0.016% gluten28 (≈<80 ppm of gliadin) | 1 | 7 | <75 |
| Medium starch | 0.02–0.04% gluten28 (≈100–200 ppm of gliadin) | 107 | 83 | 73 |
| High starch | >0.1% gluten28 (≈>500 ppm of gliadin) | 889 | 421 | >1250 |
| 1 | Starch | 4 | 28 | <75 |
| 2 | Wheat starch | 1 | 20 | <75 |
| 4 | Wheat flour | 18 | 51 | 227 |
| 6 | Starch | 224 | 14 | 1174 |
| 11 | Modified starch | 962 | 301 | >1250 |
| 12 | Wheat flour | 11806 | 12593 | >1250 |
| 13 | Modified starch | 13 | 37 | <75 |
| 14 | Modified starch | 20 | 5 | <75 |
| 15 | Modified starch (maize) | nd | 13 | <75 |
| 16 | Wheat flour | 1540 | 1709 | 1711 |
| 18 | Malt aroma | 152 | 59 | <150 |