182 RIDASCREEN® Gliadin - Enzyme immunoassay for the quantitative analysis of gliadins and corresponding prolamines in unprocessed and processed foods

Methods Type: Generic Methods
Key data
Number: 182
Analyte: Analysis of gliadins and corresponding prolamines
Matrix: Gliadins
Year of Approval: 2016
Scope: RIDASCREEN® 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 food like noodles, ready-to-serve meals, bakery products, sausages, beverages and ice cream.

All samples should be extracted with the Cocktail (patented) (R7006, official R5- Mendez method) or the RIDA® Extraction Solution / Extraktions-Lösung (R7099).

Principle: The basis of the test is the antigen-antibody reaction.The wells of the microtiter strips are coated with specific antibodies against gliadins.

By adding the standard or sample solution to the wells, present gliadin will bind to the specific capture antibodies. The result is an antibody-antigen-complex. Components not bound by the antibodies are then removed in a washing step. Then antibody conjugated to peroxidase is added.

This antibody-conjugate is bound to the Ab-Ag-complex. An antibody-antigen-antibody (sandwich) complex is formed. Any unbound enzyme conjugate is then removed in a washing step. Enzyme substrate and chromogen are added to the wells and incubated. Bound enzyme conjugate converts the colorless chromogen into a blue product.

The addition of the stop reagent leads to a color change from blue to yellow. The measurement is made photometrically at 450 nm. The absorbance is proportional to the gliadin concentration of the sample.

 

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