EnzyChrom™ Gliadin ELISA Kit

GLIADIN and glutenin are the two main proteins comprising gluten, a protein composite in the endosperm of grains. An intolerance to these gluten proteins results in celiac disease, a chronic autoimmune intestinal disorder characterized by bloating, diarrhea, and other abdominal pains. In addition to celiac disease, there are other forms of gluten intolerance that have led to the adoption of many gluten free alternatives in the food and beverage industry. Different countries have different restrictions regarding what foods can be labeled “gluten free” for gluten sensitive individuals. This has resulted in a need for accurate gluten quantification in food and beverage samples. Fortunately because the gliadin and glutenin fractions of gluten are almost evenly split, quantifying the total content of one of these proteins allows for accurate estimation of total gluten content in a sample. 
BioAssay Systems' Gliadin ELISA uses a colorimetric sandwich ELISA method detailed in the figure below to accurately measure gliadin content in samples, which can then be used as an accurate estimate of total gluten content.

•  Fast and Simple. Entire assay procedure takes less than three hours.

•  Sensitive and Accurate. Quantifies gliadin in the parts per billion range.

•  Simple Calculation. Simple calculation with linear standard curve.