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Gluten Screen Test.
From 2012.igem.org
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here is a link on beer and hordein quantification | here is a link on beer and hordein quantification | ||
http://pubs.acs.org/doi/pdf/10.1021/pr2008434 | http://pubs.acs.org/doi/pdf/10.1021/pr2008434 | ||
| + | https://2011.igem.org/Team:Washington/Protocols/Purified_Enzyme_Assay | ||
Revision as of 21:12, 7 June 2012
I am currently researching how to create a screen test for gluten in a beer sample. More specifically Hordein, the gluten protein found in barley which is a key ingredient in beer.
According to various group research we suspect there is a repeating sequence in both wheat and barley gluten proteins that will allow Hordein, the Gluten protein of barley, to be broken down in a similar manner to gliadins, the Gluten protein of wheat. This could potentially be conducted using an enzyme to break down the gluten protein, in a method similar to that used by the University of Washington in 2011's iGEM competition.
here is a link on beer and hordein quantification http://pubs.acs.org/doi/pdf/10.1021/pr2008434 https://2011.igem.org/Team:Washington/Protocols/Purified_Enzyme_Assay
