Gliadin ELISA Kit

Arigo Biolaboratories

Gliadin ELISA Kit

23

ELISA

0.3 ppm

Research Use Only

Gluten is the main part of the protein fraction of cere-als and consists of nearly the equal amount of the pro-tein compounds prolamin (gliadin) and glutenin. Be-cause of its special physico-chemical attributes and its low price, gluten is not only contained in ce-real products, but also in other food as sausage pro-ducts 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.

2°C to 8°C

41116133