Gliadin Detection by Immunoassay

Immunoassays are very sensitive and efficient tests commonly used to identify a specific protein. Examples of applications in the food industry include identification of proteins expressed in genetically modified foods, allergens, or proteins associated with a disease, including celiac disease. Celiac disease can be managed if the consumer avoids foods with the protein gluten. One component of gluten in wheat is gliadin, which can be detected and quantitated by immunoassay. Immunoassays are tests that take advantage of the remarkably specific and strong binding of antibodies to antigens. This laboratory exercise uses antibodies made against the antigen gliadin. The presence of gliadin in various food products is determined using a rabbit anti-gliadin antibody horseradish peroxidase conjugate in a dot blot immunoassay.