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examined by competitive ELISA. Pastas containing 10% of bread wheat wt:re used as models. Tht:y were dried al different temperatures (60, 85 or 100°C) and ...
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. . . ·• INTEREST OF ANTI-PEPTIDE ANTIBODIES DIRECTED AGAINST GLIADINS TO DETECT SPECIFIC SEQUENCES AND EVALUATE CONFORMATIONAL CHANGES

S. Denery-Papini, 2M.F. Samson and 2J.C. Autran.

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'Unité de Biochimie et de Teclmologie des Protéines, B.P. 71627, 44316 Nantes cedex 3, France Unité de Technologie des Céréales et des Agropolymères, 2 place Viala, 34060 Montpellier cedex 1, France.

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I NTRODUCTION

We have obtained anti-peptide antibodies directed against the different classes of wheat prolam ins some of which specifically detecting w-gliadins (Denery-Papini el al., 1994). Omega-gliad ins are thermostable proteins of great interest as they can be used as tracers in food products submitted to heating. The objectives or this study were to explore the interest of some of these anti-peptide antibodies to detect sequences specific of bread wheat and to follow the influence of thermal treatment on Q) Q)

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