Wheat/Gluten (Gliadin) ELISA Kit
Product Specifications
Catalog # | M2103 |
Sample Size | 1 g |
Tests | 96 wells |
Sensitivity | 0.26 ppm Gluten 0.31 ppm Wheat |
Assay Range | Standard Assay: 0.26 - 17 ppm Gluten 0.31 - 20 ppm Wheat High Range Assay: 1.05 - 68 ppm Gluten 1.24 - 80 ppm Wheat |
Storage | 2-8°C |
Methodology | Sandwich ELISA, Quantitative |
Specificity | Gliadin |
Assay Summary |
Assay and protocol summary |
Key Publication |
Journal of Food Protection |
Additional Info
Crystal Chem offers an innovative Wheat/Gluten (Gliadin) ELISA kit for the improved detection of gluten in raw & processed foods. The kit is manufactured by Morinaga Institute and utilizes a proprietary extraction solution to effectively measure wheat (and accordingly gluten) from both raw and processed foods.
The gluten kit is 10 lab validated and is cited by the FDA as a method that will be used to determine compliance with its recent Gluten Free Food Labeling Rule finalized in August 2014. This kit is PTM Certified (No. 011804) by the AOAC Research Institute.
Useful Publications
1) | Panda, Rakhi, et al. "Detection and Quantification of Gluten during the Brewing and Fermentation of Beer Using Antibody-Based Technologies." Journal of Food Protection 78(6), 1167-1177. Excerpt: “The sensitivity of the MIoBS [Morinaga] ELISA (0.25 ppm) enabled the reliable detection of gluten throughout the manufacturing process, including fermentation, when the initial concentration of 20 μg/ml dropped to 2 μg/ml. The R5 antibody–based and G12 antibody–based sandwich ELISAs were unable to reliably detect gluten, initially at 20 μg/ml, after the onset of production..” See article |