Generation 3 Gluten Detection has arrived!

Gluten is the dough-forming fraction of wheat, rye and barley. It is responsible for coeliac disease as well as gluten intolerance. As there is no cure for coeliac disease, individuals with the condition must adopt a lifelong gluten free diet.  Unfortunately, it is possible for foods labelled as gluten free to become contaminated during the production process. Furthermore, various processing methods and additives can deamidate the gluten that may be present which in turn poses a risk to the coeliac consumer. Consequently, ELISA Systems saw the need to develop a more sensitive and reliable test for the detection of both native and deamidated gluten in foods. We have designed the 2D4 antibody used in our new Generation 3 Gluten kit to have R5 like specificity for native grains with an improved detection of deamidated gluten.

Intended Use

The Generation 3 Gluten residue detection kit is an enzyme-linked immunosorbent assay (ELISA) that has been optimised for the detection of both raw and cooked foods, nutritional supplements and environmental samples for the presence of both native and deamidated gluten in wheat, barley, rye and their hybrids.

Samples that have been subjected to excessive hydrolysis or fermentation may not be suitable for testing using this kit. This product does not detect oat protein however the ELISA Systems Oat Detection kit ESOAT-48 is suitable for that application.

Kit Controls Supplied

2.0ppm, 5.0ppm, 10.0ppm, 20.ppm Gliadin

Equivalent to 4.0ppm, 10.0ppm, 20.0ppm, 40.0ppm Gluten

Please note: the diluent solution supplied in the kit is used for the negative control.