Gluten is a composite protein found in cereal grains that imparts the structural properties of dough. There are several adverse immune responses to cereal grains, including coeliac disease, exercise-induced anaphylaxis and Baker’s asthma, some of which appear to be occurring at a higher frequency in the US population. The majority of these responses are directed against a fraction of gluten termed gliadin, particularly the gliadins derived from wheat, rye, and barley. As these grains are commonly found in most bakery products, it is relatively easy for foods labeled “gluten-free” to be contaminated during processing by equipment previously used for gluten-containing foods. On account of the fact that there is no cure for gluten intolerance, individuals with these conditions must adopt a lifelong gluten-free diet. Consequently, sensitive and reliable tests are required for the detection of gluten (gliadins) in foods.
The ELISA SYSTEMS® Gliadin Residue Detection Kit is an enzyme-linked immunosorbent assay (ELISA) that may be used to screen food products for the presence of wheat, rye and barley gluten residues introduced into foods via cross-contamination during manufacturing or direct contamination of raw ingredients. This assay is a rapid and reliable test that significantly reduces the time required to screen food products for the presence of gliadin.
The ELISA SYSTEMS® Gliadin Residue Detection Kit is based on the sandwich enzyme-linked immunosorbent assay format. The food sample is first subjected to an extraction procedure and then tested by ELISA for the presence of gliadin residues from wheat, rye, and to a lesser extent barley. The results may be quantified by comparing the test results against results obtained from protein standards supplied in the kit.
(Product code: EG53610)
Range of Quantification: 2.0 – 20 ppm Gliadin
Sample Preparation Time: ~30 min
Test period: ~80 min