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Partially Hydrolyzed Gluten in Fermented Cereal-Based Products by R5 Competitive ELISA: Collaborative Study, First
1R-Biopharm AG, An der neuen Bergstraße 17, 64297 Darmstadt, Germany.
Abstract:
In 2008, the AACC International Protein Technical Committee (now Protein and Enzymes Technical Committee) initiated a collaborative study of a method for determining gluten in fermented products, using an R5 competitive ELISA system. The method has been approved as AACCI Approved Method AACCI 38-55.02. The new method has been validated for testing fermented foods and beverages to determine that they conform to the Codex threshold of 20 mg of gluten/kg in total for gluten-free products. It is recommended that the method be accepted by AOAC as Official First Action.
