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  4. 183 RIDASCREEN® Gliadin competitive - Enzyme immunoassay for the quantitative determination of peptide fragments of gliadins and corresponding prolamins in fermented and/or hydrolysed foods

183 RIDASCREEN® Gliadin competitive - Enzyme immunoassay for the quantitative determination of peptide fragments of gliadins and corresponding prolamins in fermented and/or hydrolysed foods

Methods Type: Generic Methods
Key data
Number: 183
Analyte: Quantitative determination of peptide fragments
Matrix: Gliadins
Year of Approval: 2016
 
Scope: RIDASCREEN® Gliadin competitive (Art. No. R7021) 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”.
 
Principle: The basis of the test is the antigen-antibody reaction. The microtiter wells are coated with gliadin. Standards (hydrolysate mixture of wheat, rye and barley), respectively sample solutions and peroxidase labeled anti-gliadin antibodies (conjugate with monoclonal R5-antibodies) are added. Free and immobilized gliadin compete for the gliadin antibody binding sites (competitive enzyme immunoassay). Any unbound enzyme conjugate is then removed by a washing step. Substrate/chromogen is added to the wells and incubated. Bound enzyme conjugate converts the chromogen into a blue product. Addition of the stop solution causes a color change from blue to yellow. The measurement is made photometrically at 450 nm. The absorption is inversely proportional to the gliadin respecitivly prolamin concentration in the sample.
 
 

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