EKT-GL30

Tests:  48/96 T

detectionRange(μg/kg):  2-60 mg/kg (μg/100 cm2)

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℃
Manual

Gluten & Gliadin

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. 

Application

Gliadin/Gluten 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. 

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