RIDASCREEN®FAST Gliadin sensitive

Intended use:

RIDASCREEN®FAST Gliadin sensitive is a sandwich enzyme immunoassay for the determination of prolamins from gluten containing cereals in as gluten-free declared food (cookies, rice flour, oat flour, sausages, quinoa flour, chocolate, millet flour).

Specifications:

• Test format: Microtiter plate with 96 wells (12 strips with 8 removable wells each)


• Sample preparation: Homogenization and extraction


• Incubation time: 30 min Room temperature


• LOD (Detection limit): 0.2 mg / kg (ppm) Gliadin (mean) or to 0.4 mg / kg (ppm) Gluten 0.19 – 0.21 mg / kg (ppm) Gliadin* *depending on matrix



• LOQ (Limit of quantification): 1.25 mg / kg (ppm) Gliadin or 2.5 mg / kg (ppm) Gluten



• Validated matrices: Gluten containing cereals in as gluten-free declared food (cookies, rice flour, oat flour, sausages, quinoa flour, chocolate, millet flour).


• Available application notes:
  • Sample preparation for processed food with the RIDA® Extraction Solution (colorless) (R7098) – only after validation.
  • Sample preparation for raw materials with ethanol.
  • Sample preparation for polyphenol containing raw materials (e.g. chocolate, cofee, cacao, buckwheat) with fish gelatine and ethanol.



• Detected analyte:
  • Prolamins from wheat, rye and barley (spelt, kamut)
  • Epitopes which are related to celiac disease (beside others one peptide sequence in the a-gliadin)
  • ?-gliadin


• Evaluation: Microtiter plate spectrophotometer (450 nm)


• Accessories: Cocktail (patented) |RIDA® Extraction Solution (colorless) |Set of 3 processed Gliadin Assay Controls


• Related products: RIDASCREEN® Gliadin |RIDASCREEN®FAST Gliadin |RIDASCREEN® Gliadin competitive

General Information:

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).

Benefits:

• Based on the R5 antibody plus further antibodies against other gluten proteins.
• Different sample extractions validated depending on the Matrices (Cocktail patented (R7016), Cocktail ECO (R7080)) adapted to the specific requirements of the different samples.
• Fast and environmental-friendly Cocktail ECO (R7080) reducing sample preparation from 120 min (Cocktail patented (R7016)) to 35 min.