QUANTITATIVE ELISA FOR GLUTEN S ALLERGENS

 

• Quantitative results in 30 minutes after sample preparation
• High specificity using monoclonal antibodies
• Uniform protocol across the Allergen‑Shield ELISA range
• Broad food matrix compatibility
• Surface swabbing kits available
• Excellent reproducibility and precision

 

For the in‑vitro quantitative determination of gluten residues in food matrices such as bakery products, beverages, cereals, chocolate, cookies, sauces, soups, soy, and wine. This kit is intended for use by trained laboratory personnel in food allergen control, quality assurance, and gluten‑free product verification.

 

The Allergen‑Shield Gluten S ELISA (Cat. No. A1048/A1096) is a quantitative sandwich enzyme‑linked immunosorbent assay (ELISA) designed for the detection of gluten residues in food products labeled as gluten‑free. The assay identifies trace levels of prolamins (gliadin, secalin, and hordein) from wheat, rye, and barley, ensuring compliance with international gluten‑free labeling regulations (EU No. 828/2014, FDA, FSANZ, and Codex Alimentarius).

Principle of the Test

The Allergen‑Shield Gluten S ELISA employs microtiter wells pre‑coated with monoclonal antibodies specific to gliadin. Standards and extracted samples are added to the wells. Any gluten proteins present bind to these antibodies. After washing, a peroxidase‑conjugated secondary antibody binds to the captured antigen to form an antibody‑antigen‑antibody complex. The addition of TMB substrate produces a color proportional to the gluten concentration. The reaction is stopped with acid, and absorbance is measured at 450 nm using a microplate reader.

 

Performance Characteristics

• Limit of Detection (LOD): 1.0 ppm gluten (0.5 ppm gliadin)
• Limit of Quantification (LOQ): 5.0 ppm gluten (2.5 ppm gliadin)
• Standard curve range: 0–80 ppm gluten
• IC50: 7.0–23.0 ppm
• Recovery: 93.9% (CV = 6.9%)
• Intra‑assay CV at 15 ppm: 5.5% (n=16)
• Intra‑assay CV at 35 ppm: 6.1% (n=16)
• No cross-reactivity was observed in a variety of matrices such as: cereals, tree nuts, legumes, seeds, meats and spices.
• Cross reactivities have been determined for the pure food (e.g. corn flour). In a composed / processed food (e.g. maize bread) cross reactivities might be different.

 

 

Storage and Stability

Store kit and reagents at 2–8 °C. Do not freeze. Protect standards and TMB substrate from light. Reseal unused strips with desiccant immediately after use. Expiry dates are printed on labels.

 

 

Resource

   Allergens Shield Brochure

   Allergen-Shield Gluten S Kit Manual

 

Ordering Details

Stock Code        Description                                                                      Pack Size

PGB-A1096           ALLERGEN-SHIELD GLUTEN S KIT                                       96

PGB-A1048           ALLERGEN-SHIELD GLUTEN S KIT                                       48

PGB-AS1220         ALLERGEN-SHIELD SWABBING KIT – GLUTEN S             20