Scope and field of application

Ingestion of gluten from wheat, rye and barley can cause coeliac disease in genetically predisposed individuals. The only effective treatment is a lifelong gluten-free diet. To control the regulatory threshold of 20 mg/kg gluten, Codex Alimentarius Standard 118-1979 stipulates to use the R5 Mendez ELISA method. According to this Standard, the prolamin content of gluten is generally taken as 50%. However, recent research shows a gliadin to gluten conversion factor of 1.5 is more accurate.

RIDASCREEN^® Gliadin is a sandwich enzyme immunoassay on the basis of the R5 Mendez method for the quantitative analysis of the presence of prolamins from wheat (gliadin), rye (secalin), and barley (hordein) as a measure of gluten in unprocessed and processed matrices from important gluten-free food categories, including rice- and corn-based products, soy, starches, pseudo cereals, legumes, spices, juice, nut nougat crème, cream cheese, pesto, meat, vegetarian meat alternative, cookies, dessert, cake, fish, bread, candies, and potatoes. All samples should be extracted with the Cocktail (patented) as recommended in Codex Standard 234-1999. The miminum sample intake is 0.25 g and the working range is between 5 mg/kg gluten (LOQ) and 80 mg/kg gluten. Samples containing tannin and polyphenol are treated with skim milk powder before extraction to remove interference from these compounds. A microtiter plate reader at 450 nm is necessary for measurement. The test is applicable for the quantitative measurement of intact prolamins and not suitable for fermented foods or products containing hydrolysed gluten.

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