RBIOPH R7002

Intended use

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.

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 < 20mg/kg Gluten

2.) “Very low gluten” = Food products containing 20 to 100mg/kg Gluten

• The threshold of 20mg/kg has been adopted by many national legislations in many countries.
• Sample preparation: Homogenization and extraction
• 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 α-gliadin); ω-gliadin
• Validated Matrices: 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.
• LOD (Detection Limit): '- Cocktail (patented) 0.50mg/kg (ppm) Gliadin (mean) or to 1.0mg/kg (ppm) Gluten
• - Cocktail ECO 0.52mg/kg (ppm) Gliadin (mean) or to 1.04mg/kg (ppm) Gluten
• (depending on matrix)