- Created on the 10 October, 2017.
Gluten is a name which is given to a family of proteins that can be found in various grains such as wheat, barley, rye and spelt. The two main protein fractions of gluten are gliadin (prolamin) and glutenin, these function in helping food maintain their shape by acting as a glue that is able to hold food together. Gluten is not only contained in cereal proteins but also found in many other foods such as ice cream and sausages, it is also found in cosmetics (role as binder and filler) and in various drugs. The term gluten-related disorders is often used as an the umbrella term for many different diseases which are triggered by gluten and these include celiac disease, gluten ataxia, non-celiac gluten sensitivity, dermatitis herpetiformis and wheat allergy. Celiac disease is regarded as a long term autoimmune disorder which mainly affects the small intestine as a result of eating wheat, rye, barley and their derivatives and this disease is often found in genetically predisposed individuals of all ages. The following ELISA assay represents a highly sensitive method for measuring quantitative amounts of gliadin/gluten residues present in bakery products, chocolate, baby food, meat and beer.
Gluten/Gliadin ELISA kit is a procedure intended for analysing quantitative concentrations of gliadin or gluten in foods (such as baby food, bakery products, meat, beer and chocolate). This assay has a minimum analytical sensitivity limit of 0.3 ppm.
The minimum detection sensitivity level of gluten or gliadin using this gluten/gliadin ELISA kit was 0.3 ppm. The standard assay range for this kit is 2.0 – 60.0 ppm.
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- Full Name: Gliadin/Gluten ELISA Kit
- Sample Type: Food
- Sensitivity: 0.3 ppm