{"product_id":"gliadin-competitive-kit-ridascreen","title":"Gliadin Competitive Kit Ridascreen","description":"\u003ch3\u003eIntended use:\u003c\/h3\u003e\r\n\u003cbr\u003e\r\nRIDASCREEN® Gliadin competitive is used for the analysis of fermented and hydrolyzed food (e.g. beer, starch syrup, starch, malt extract, sourdough, soy sauce) which are declared as “gluten-free”. The R5 monoclonal antibody recognizes potentially toxic peptide sequences of gliadins from wheat and related prolamins from rye and barley.\r\n\u003cbr\u003e\r\n\u003cbr\u003e\r\nThe competitive enzyme immunoassay quantitates peptide fragments of prolamins from wheat (gliadins), rye (secalin) and barley (hordein). The used R5 monoclonal antibody recognizes among others the potentially toxic sequence QQPFP, which occurs repeatedly in the prolamin molecules.\u003cbr\u003e\r\n\r\n\u003cbr\u003e\r\n\u003ch3\u003eSpecifications:\u003c\/h3\u003e\r\n\u003cul\u003e \u003cbr\u003e\r\n\u003cli\u003eTest format: Microtiter plate with 96 wells (12 strips with 8 removable wells each)\u003c\/li\u003e\r\n\u003cbr\u003e\r\n\u003cli\u003eSample preparation: Homogenization and extraction\u003c\/li\u003e\r\n\u003cbr\u003e\r\n\u003cli\u003eIncubation time: 40 min, Room temperature\u003c\/li\u003e\r\n\u003cbr\u003e\r\n\u003cli\u003eLOD (Detection limit):\u003cbr\u003e\r\n- 2.3 mg \/ kg (ppm) Gliadin (mean) or to 4.6 mg \/ kg (ppm) Gluten \u003cbr\u003e\r\n-1.9 - 2.6 mg \/ kg (ppm) Gliadin*\u003cbr\u003e\r\n*depending on matrix\u003cbr\u003e\n\u003c\/li\u003e\r\n\u003cbr\u003e\r\n\u003cli\u003eLOQ (Limit of quantification): 5 mg \/ kg (ppm) Gliadin or 10 mg \/ kg (ppm) Gluten\u003c\/li\u003e\r\n\u003cbr\u003e\r\n\u003cli\u003eValidated matrices: Beer, starch, syrup, cookies, corn flour, sourdough.\u003c\/li\u003e\r\n\u003cbr\u003e\r\n\u003cli\u003eAvailable application notes: \u003cul\u003e\r\n\r\n  \u003cli\u003eAnalysis of Gluten in supplemental enzymes.\u003c\/li\u003e\r\n\r\n  \u003cli\u003eImproving quantification range to 2.5 mg \/ kg (ppm) Gliadin.\u003c\/li\u003e\r\n\r\n\u003c\/ul\u003e\n\u003c\/li\u003e\r\n\u003cbr\u003e\r\n\u003cli\u003eDetected analyte: \u003cul\u003e\r\n\r\n  \u003cli\u003eProlamins from wheat, rye and barley (spelt, kamut)\u003c\/li\u003e\r\n\r\n  \u003cli\u003eEpitopes which are related to celiac disease (beside others one peptide sequence in the a-gliadin)\u003c\/li\u003e\r\n\r\n  \u003cli\u003ew-gliadin\u003c\/li\u003e\r\n\r\n\u003c\/ul\u003e\n\u003c\/li\u003e\r\n\u003cbr\u003e\r\n\u003cli\u003eEvaluation: Microtiter plate spectrophotometer (450 nm)\u003c\/li\u003e\r\n\u003cbr\u003e\r\n\u003cli\u003eAccessories: Set of 3 processed Gliadin Assay Controls (en)\u003c\/li\u003e\r\n\u003cbr\u003e\r\n\u003cli\u003eRelated products: RIDASCREEN® Gliadin (en)|RIDASCREEN®FAST Gliadin (en)\u003c\/li\u003e\r\n\u003c\/ul\u003e\u003cbr\u003e\r\n\u003cbr\u003e\r\n\u003ch3\u003eGeneral Information:\u003c\/h3\u003e\r\n\u003cbr\u003e\r\nThe 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:\r\n\u003cbr\u003e\r\n1.) “Glutenfree” = Food products, containing \u0026lt; 20 mg \/ kg Gluten\r\n\u003cbr\u003e\r\n2.) “Very low gluten” = Food products containing 20 – 100 mg \/ kg Gluten\r\n\u003cbr\u003e\r\nThe threshold of 20 mg \/ kg has been adopted by many national legislations in many countries.\r\n\u003cbr\u003e\r\n\u003cbr\u003e\r\n\r\nDuring food processing like e.g. fermentation or hydrolysis intact prolamin molecules are partly or completely degraded to small peptide fragments. For Coeliac patients these fragments still remain dangerous even after digestion in the stomach. Single, small peptide sequences (motifs) cannot be detected by a sandwich ELISA format, because at least two epitopes are necessary for a sandwich ELISA. However, single peptide fragments can be detected with a competitive format.\r\n\u003cbr\u003e\r\n\u003ch3\u003eApprovals:\u003c\/h3\u003e\r\n\u003cbr\u003e\r\nThe ELISA RIDASCREEN® Gliadin competitive was evaluated by 18 labs in an international collaborative study (AACCI and WGPAT) for beer, starch syrup and sourdough. The competitive ELISA is an \u003cstrong\u003eAACC international approved method (38-55.01)\u003c\/strong\u003e and an A\u003cstrong\u003eOAC approved Official Method of Analysis (Final Action OMA 2015.05)\u003c\/strong\u003e. In a second international collaborative study (ASBC) RIDASCREEN® Gliadin competitive was evaluated by 15 labs for 5 different beers. The competitive ELISA is an \u003cstrong\u003eASBC international approved method (Beer-49)\u003c\/strong\u003e.\r\n\u003cbr\u003e\r\n\u003cbr\u003e\r\nIn addition, the RIDASCREEN® Gliadin competitive is approved by AOECS (Standard R5 ELISA for hydrolyzed food), MEBAK (Method 2.6.5 beer analysis) and TTB (ruling number 2012-2 for beer).","brand":"R-Biopharm","offers":[{"title":"Default Title","offer_id":48119540023587,"sku":"RBIOR7021","price":681.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0597\/5896\/9012\/files\/R7021.jpg?v=1794317729","url":"https:\/\/onelab.co.nz\/products\/gliadin-competitive-kit-ridascreen","provider":"Onelab","version":"1.0","type":"link"}