Gluten/Gliadin ELISA Kit
- DetectionRange(μg/kg): 2-60 mg/kg (μg/100 cm2)
- General Description
Gluten is a structural protein that naturally found in the wheat plant and some other cereal grains, for example it makes up 75-85% of the total protein in bread wheat. Gliadin, a peptide contained with gluten-containing foods, is storage protein in grains and appears to be the primary cause of celiac disease. Gluten/Gliadin ELISA Kit is a highly sensitive allergen testing product, capable of environment monitoring and quantification of gluten and gliadin residues in bakery products, food, meat, grains, meat, and chocolate, etc.
- Cross-reactivity
There is no cross-reactivity observed in milk, rice, amaranth, pork, corn, quinoa, beef, buckweat, eggs, millet, cocoa, soy, oats. Wheat (100%), rye (100%), and triticale (40%) flours are highly cross-reactive.
- Specifications
| Cat. No. | EKT-GL30 |
| Tests | 48/96 T |
| Sensitivity | 0.3 ppm Gliadin |
| Calibration Curve | 0, 2, 6, 20, 60 ppm Gliadin |
| Quantitation Range | 4-120 ppm Gluten |
| Total Incubation Time | 60 min (20/20/20 min) |
| Assay Principle | Sandwich ELISA, Quantitative Analysis |
| Storage Temperature | 2-8℃ |
