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.
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.
Watch our video tutorials for sample preparation and test procedure with RIDASCREEN® Gliadin:
- AOAC Official First Action Method - OMA 2012.01
- AOAC-RI - PTM Certification No. 120601
- AACCI - Approved Method 38-50.01
|Test format||Microtiter plate (12 strips with 8 removable wells each)|
|Sample preparation||Homogenization and extraction|
|Incubation time||1 h 30 min|