Gliadin ELISA Kit

Gluten is the main part of the protein fraction of cere­als and consists of nearly the equal amount of the pro­tein compounds prolamin (gliadin) and glutenin. Be­cause of its special physico-chemical attributes and its low price, gluten is not only contained in ce­real products, but also in other food as sausage pro­ducts and ice cream or in drugs and cosmetics as binder and filler. For some persons, gluten has a pathological effect (coeliac disease). These people need to have a strict gluten free diet. In the European Union a maximum level of 20 ppm gluten is allowed for products declared as “gluten-free”, and 100 ppm gluten for products declared as “very low gluten” respectively. Sensitive detection systems are required to determine gluten residues in foodstuff.