Allergies and gluten intolerance (Celiac Disease) require the strict avoidance of gluten sources such as wheat, barley and rye as the only effective treatment. ELISA methods are currently the preferred method of detecting and quantifying these cereal proteins, but certain types of processing can limit the capabilities of these assays.In theory, mass spectrometry does not have such limitations and can be used to identify and quantitate peptides in complex solutions, but what does the level of a specific peptide mean in regard to the protein or multiple proteins that make up gluten?We will present work using LC-MS/MS and different strategies of using a whole food reference material to determine what peptides are present and how they may relate to the level of gluten present in the sample. We will also show how these techniques can be used to speculate on the level of gluten in some beer samples.

Hydrolyzed gluten and mass spectrometry: How much gluten is really present?

243rd National Meeting (2012)

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