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In the present work a high performance liquid-chromatography UV/Vis method was developed to quantify gliadins in foods. Gliadins are prolamins and are one of the constituents of wheat gluten (approximately 50%). These compounds have particular importance in food analysis since they are responsible for the celiac disease, which is an intolerance ar hypersensitivity to ingested prolamins.
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Sá Morais, J.; Meirinho, S.; Peres, A. M.; Veloso, A. C.; Dias, L. G.; Machado, A. A. S. C. (2009). Liquid chromatography assay for gliadins quantification: application to gluten-containing and “gluten-free” food products. In 6º Encontro Nacional de Cromatografia. Funchal