Wheat Reference Material
Art. No. RAA7011

Product info about Wheat Reference Material

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Intended use

The Wheat Reference Material can be used in gluten analysis. Some of the intended uses include, but are not limited to, application as a quality control sample (e.g. as a starting material for spiking matrices for the preparation of incurred samples or as a spiking solution), as calibration material or for method development and validation.

The material can be used in combination with the following R-Biopharm products:
RIDASCREEN® Gliadin (Art. No. R7001)
RIDASCREEN®EASY Gluten (Art. No. RAE7071)
RIDASCREEN® Total Gluten (Art. No. R7041)
RIDA®QUICK Gliadin (Art. No. R7003, R7004, R7005)
RIDA®QUICK Gluten quant. (Art. No. RAL7073)

General Information

Quality assurance plays a central role in routine testing in gluten analysis, as the results of these analyses have a direct impact on food safety and consumer protection. An essential part of quality assurance is the use of suitable controls. Positive and negative controls serve to monitor the functionality of the analysis and ensure the validity of the results. Stable and well-characterized controls are essential here. Reference materials (RM) are needed for this purpose. Since there is currently no certified RM, there is an increased need for reliable alternatives.

In addition, new AOAC guidelines emphasize the importance of considering processed samples for the validation of test kits [1]. Food processing methods have an impact on the extraction of gluten from food matrices and its analysis using immunological methods. Compared to spiked food samples (gluten is added to the sample immediately before extraction), gluten in so-called incurred samples undergoes all relevant food processing steps (gluten is added to the food raw materials prior to processing).

The Wheat Reference Material was developed, characterized, and produced by a consortium of universities and research institutes [2]. A mixture of five different wheat varieties from various origins (Germany, Canada, China, Australia, Hungary) was chosen representing typical worldwide gluten protein patterns. This mixture was investigated on the genetic variability, the effect of harvest year on the protein composition and the usage as a RM. The results of this study are published and proved that the application of this blend is advantageous and showed that this material is suitable as a RM. Further, a collaborative study has already been successfully conducted with this material [3], demonstrating its suitability for the described purposes.

Literature:
[1] AOAC Appendix M Guidance on Food Allergen Immunoassay Validation, Official Methods of Analysis of AOAC
[2] Schall, E., Scherf, K.A., Bugyi, Z., Hajas, L., Török, K., Koehler, P., Poms, R.E., D’Amico, S., Schoenlechner, R., & Tömösközi, S. (2020) Food Chem. 313, 126049
[3] Lacorn et al. (2021) Determination of Gliadin as a Measure of Gluten in Food by R5 sandwich ELISA RIDASCREEN® Gliadin Matrix Extension: Collaborative Study 2012.01, J. AOAC Int