Gluten

Gluten is the dough-forming protein fraction of wheat, rye, and barley and is present in most bakery products. However, this protein fraction is responsible for the food intolerance associated with coeliac disease.

As there is currently no cure for gluten intolerance, individuals with this condition must adopt a lifelong gluten-free diet. However, it is possible that foods labelled “gluten-free” may be contaminated during processing by equipment previously used for gluten-containing foods. Consequently, sensitive and reliable tests are required for the detection of gluten (gliadins or related prolamins) in foods. Consult with your local food authorities for your definition of “gluten-free”.

Intended Use

The ELISA SYSTEMS Gluten assay is an enzyme-linked immunosorbent assay (ELISA) that is designed to both qualitatively and quantitatively assess raw and cooked foods, nutritional supplements, and environmental samples for the presence of gluten residues (native, deamidated, and thermally processed) derived from wheat, barley, and rye. The lower limit of quantification (LLOQ) for the test system is 2ppm gluten, and the upper limit of quantification (ULOQ) is 40ppm gluten. The test is intended for laboratory use only and should be performed by trained personnel.

Controls Supplied

0.0ppm, 1.0ppm, 2.0ppm, 5.0ppm, 10.0ppm  and 20.0ppm Gliadin

Time for testing an extracted sample is approximately 50 minutes