Gluten Testing Overview
Gluten is a mixture of prolamin and glutelin proteins. These proteins are naturally present in wheat, rye, barley and related grains. People with celiac disease must avoid food that contains gluten. In affected people, gluten damages the lining of the small intestine which interferes with the absorption of nutrients. Celiac disease cannot be cured and can only be managed by a low-gluten diet.
Food products labeled as gluten-free must be formulated to contain <20 ppm of gluten or be tested to show that it meets that limit. Galbraith Laboratories provides testing services to measure the gluten content of a wide-range of food products.
Galbraith Laboratories performs Enzyme-Linked Immunosorbent Assay (ELISA) testing for gluten content. This test is amenable to many types of food products and provides quantitative results quickly and accurately.
Galbraith Laboratories uses an internal procedure for this analysis, S-800 Determination of Gluten Content in Food by Enzyme-Linked Immunosorbent Assay. The basis for the method is AOAC Method 991.19. Click here to download the method from the AOAC website.
A homogenous portion of the product is extracted by mixing it in a blender and then centrifuging it to obtain a clear portion of the extract. For non-homogenous products a sample size that is representative of the larger portion is taken for the extraction.
The ELISA test is conducted on the extract. Absorbance of the sample portion is measured on a spectrophotometer or plate reader and then compared to a calibration curve.
Results are reported in ppm (wt/wt basis).
This test can provide quantitative results down to approximately 5 ppm.
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