RIDASCREEN® Gliadin is a sandwich enzyme immunoassay for the quantitative analysis of contaminations by prolamins from wheat (gliadin), rye (secalin), and barley (hordein) in raw products like flours (buckwheat, rice, corn, oats, teff) and spices as well as in processed food like noodles, ready-to-serve meals, bakery products, sausages, beverages and ice cream.
The use of wheat flour and gluten in foodstuffs is extremely common because of their heat stability and useful effects on e.g. texture, moisture retention and flavour. Gluten is a mixture of prolamin and glutelin proteins present in wheat, rye and barley. Coeliac disease is a permanent intolerance to gluten that results in damage to the small intestine and is reversible when gluten is avoided by diet. According to the Codex Alimentarius (CODEX STAN 118/1979) two categories for labeling of food according to the gluten content now exist:
1.) “Glutenfree” = Food products, containing < 20 mg / kg Gluten
2.) “Very low gluten” = Food products containing 20 – 100 mg / kg Gluten
The threshold of 20 mg / kg has been adopted by many national legislations in many countries.
All samples should be extracted with the Cocktail (patented) (Art. No. R7006 / R7016, official R5-Mendez method).
The RIDASCREEN® Gliadin is:
- Codex Alimentarius Method (Type I).
- Approved by the AOAC Performance Tested MethodsSM Program and was assigned PTM Certification No. 120601 by the AOAC Research Institute. The in-house validation data was confirmed by an independent lab. The sandwich ELISA is applicable for the detection of traces of gliadin in wheat, buckwheat, rice, corn, oats, syrup, and sausage.
- An AOAC approved Official Method of Analysis Final Action OMA 2012.01.
- An AACC International Approved Method (38-50.01).
- Evaluated by 20 labs in an international collaborative study organized by the Working Group on Prolamin Analysis and Toxicity (WGPAT) for corn bread, rice dough, wheat starch, rice flour and corn flour. In a second international collaborative study (AACCI and WGPAT), RIDASCREEN® Gliadin was evaluated by 16 labs for corn bread, corn flour and corn snack.
- Only R-Biopharm offers Cocktail (patented) which is the official extraction procedure.
Watch our video tutorials for sample preparation and test procedure with RIDASCREEN® Gliadin:
- Cocktail (patented)
- Cocktail ECO
- RIDA® Extraction Solution (colorless)
- Set of 3 processed Gliadin Assay Controls
- AOAC Official Final Action Method - OMA 2012.01
- AOAC-RI - PTM Certificate No. 120601
- AACCI - Approved Method 38-50.01
|Test format||Microtiter plate with 96 wells (12 strips with 8 removable wells each)|
|Sample preparation||Homogenization and extraction|
|Incubation time||1 h 30 min|
|LOD (Detection limit)||0.5 mg / kg (ppm) Gliadin (mean) or 1 mg / kg (ppm) Gluten|
0.06 - 1.24 mg / kg (ppm) Gliadin* (*depending on matrix)
|LOQ (Limit of quantification)|
2.5 mg / kg (ppm) Gliadin or 5 mg / kg (ppm) Gluten
Contaminations by prolamins from wheat (gliadin), rye (secalin), and barley (hordein) in raw products like flours (buckwheat, rice, corn, oats, teff) and spices as well as in processed food like noodles, ready-to-serve meals, bakery products, sausages, beverages and ice cream.
|Available application notes|
|Evaluation||Microtiter plate spectrophotometer (450 nm)|