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AACC International Approved Methods - AACC Method 38-50.01. Gluten in Corn Flour and Corn-Based Products by Sandwich ELISA

AACC International Approved Methods


AACCI Method 38-50.01
Gluten in Corn Flour and Corn-Based Products by Sandwich ELISA


This method determines and quantifies gluten in corn flour and corn-based processed foods using an enzyme-linked immunosorbent assay (ELISA) kit with proprietary antibodies from R-Biopharm. A definition of gluten and prolamin with respect to celiac disease is given in Codex Alimentarius standard 118-1979. This method has been designed and optimized to determine gluten levels less than 80 mg/kg in samples and is intended for evaluating samples with respect to a 20 mg/kg regulatory decision level. Wheat flour and gluten are commonly used ingredients in foodstuffs and food production. Gluten is a mixture of prolamin and glutelin proteins present in wheat. Celiac disease is an intolerance to gluten that results in damage to the small intestine and is reversible when gluten is avoided in the diet. In foods labeled “gluten-free,” the gluten level must not exceed 20 mg/kg, based on the food as sold. Foods specially processed to reduce gluten content to a level between 20 and 100 mg/kg may not be labeled “gluten-free.” Labeling (for example, “very low gluten”) is regulated on a national level.