METHODS
SHORTCUTS
ABOUT
FAQ
SUBSCRIBE
Methods Home
All Methods
Methods eXtras
Propose a Method
Cite a Method
Technical Committees
Archived Methods
Standards Affiliations
Suppliers Guide
Check Sample Program
Harmonized Methods
AACC International Approved Methods - AACC Method 38-52.01. Gluten in Rice Flour and Rice-Based Products by G12 Sandwich ELISA Assay

AACC International Approved Methods

Gluten

AACCI Method 38-52.01
Gluten in Rice Flour and Rice-Based Products by G12 Sandwich ELISA Assay

VIEW METHOD

Objective
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. This method determines and quantifies gluten in rice flour and rice-based processed foods by use of a sandwich enzyme-linked immunosorbent assay (ELISA) kit with proprietary G12 antibodies from Romer Labs. 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 200 mg/kg in samples and is intended for the evaluation of samples with respect to a 20 mg/kg regulatory decision level.