Simple detection of gluten in commercial gluten-containing samples with a novel nanoflower electrosensor made of molybdenum disulfide with comparison of the ELISA method.

In this study, a new electrochemical sensor based on molybdenum disulfide (MoS) nanoflowers/glassy carbon electrode (GCE was created for the sensitive detection of gluten. The prepared nanocatalysts were characterized using scanning electron microscopy with energy dispersive spectroscopy, x-ray diffraction, and x-ray photoelectron spectroscopy. The effects of the prepared nanocatalysts, pH value, and dropping amounts on the results were examined in detail.