RIDASCREEN® FAST 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 foods 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.
The sample preparation using the Cocktail (patented) (R7006 / R7016) is the official R5-Mendez method according to the Codex Alimentarius and the AOAC. The faster sample preparation using the environmental-friendly Cocktail ECO (R7080) is convenient for the screening of samples. The Cocktail ECO has an extraction efficiency of approx. 70 – 110 % compared to Cocktail (patented).
- Cocktail (patented)
- Cocktail ECO
- RIDA® Extraction Solution (colorless)
- Set of 3 processed Gliadin Assay Controls
|Test format||Microtiter plate with 48 wells (6 strips with 8 removable wells each) |
|Sample preparation||Homogenization and extraction|
|Incubation time||30 min|
|LOD (Detection Limit)||- Cocktail (patented) 0.50 mg / kg (ppm) Gliadin (mean) or to 1.0 mg / kg (ppm) Gluten|
- Cocktail ECO 0.52 mg / kg (ppm) Gliadin (mean) or to 1.04 mg / kg (ppm) Gluten
(depending on matrix)
|LOQ (Limit of quantification|
5 mg / kg (ppm) Gliadin or 10 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)|