Electrochemical assay for determination of gluten in flour samples

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dc.contributor.authorEksin E.
dc.contributor.authorCongur G.
dc.contributor.authorErdem A.
dc.date.accessioned2019-10-26T21:20:59Z
dc.date.available2019-10-26T21:20:59Z
dc.date.issued2015
dc.departmentEge Üniversitesien_US
dc.description.abstractHerein, an electrochemical assay developed by differential pulse voltammetry (DPV) in combination with the disposable pencil graphite electrode (PGE) was progressed for sensitive and selective detection of gluten. Under the optimum experimental conditions, a linear concentration range of gluten was obtained from 20 to 100 µg/mL and consequently the detection limit was found to be 7.11 µg/mL. In addition, this electrochemical assay was successfully employed for the detection of gluten in different flour samples. Applicability of our method was also tested in the commercial samples of vinegar and baker's yeast. © 2015 Elsevier Ltd. All rights reserved.en_US
dc.identifier.doi10.1016/j.foodchem.2015.03.041en_US
dc.identifier.endpage187en_US
dc.identifier.issn0308-8146
dc.identifier.pmid25872442en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage183en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2015.03.041
dc.identifier.urihttps://hdl.handle.net/11454/16824
dc.identifier.volume184en_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherElsevier Ltden_US
dc.relation.ispartofFood Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectDifferential pulse voltammetryen_US
dc.subjectFlouren_US
dc.subjectGluten from wheaten_US
dc.subjectVoltammetric detectionen_US
dc.titleElectrochemical assay for determination of gluten in flour samplesen_US
dc.typeArticleen_US

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