Gliadin/Gluten ELISA

Enzyme immunoassay for the quantitative determination of Gliadin/Gluten in food.

Background: Gluten is the main part of the protein fraction of cereals and consists of nearly the equal amount of the protein compounds prolamin (gliadin) and glutenin. Because of its special physico-chemical attributes and its low price, gluten is not only contained in cereal products, but also in other food as sausage products and ice cream or in drugs and cosmetics as binder and filler.
For some persons, gluten has a pathological effect (coeliac disease). These people need to have a strict gluten free diet. In the European Union a maximum level of 20 ppm gluten is allowed for products declared as “gluten-free”, and 100 ppm gluten for products declared as “very low gluten” respectively. Sensitive detection systems are required to determine gluten residues in foodstuff.
Gliadin/Gluten ELISA represents a highly sensitive detection system and is particularly capable of the quantification of gliadin/gluten residues in bakery products, baby food, beer meat and chocolate.

Description: The Gliadin/Gluten quantitative test is based on the principle of the enzyme-linked immunosorbent assay. An antibody directed against gliadin – the soluble fraction of gluten - is bound on the surface of a microtiter plate. Gliadin containing samples or standards are given into the wells of the microtiter plate. After 20 minutes of incubation at room temperature, the wells are washed with diluted washing solution to remove unbound material. A peroxidase conjugated second antibody directed against gliadin is given into the wells and after 20 minutes of incubation, the plate is washed again. A substrate solution is added and incubated for 20 minutes, resulting in the development of a blue colour. The colour development is inhibited by the addition of a stop solution, and the colour turns yellow. The yellow colour is measured photometrically at 450 nm. The concentration of gliadin is directly proportional to the colour intensity of the test sample. Because of the equal amounts of gliadin and glutenin in wheat gluten, the gluten concentration of the sample is calculated by multiplication with the factor 2.

Product Features:
- The kit contains reagents for 96 determinations;
- Microtiter plate consisting of 12 strips with 8 breakable wells;
- Gliadin Standards: 0, 2, 6, 20, 60 ppm;
- ELISA reader at 450 nm;
- Standard range: 2 - 60 ppm;
- Sensitivity analytical: 0.3 ppm.