AACCI Approved Methods Technical Committee Report: Collaborative Study on the Immunochemical Determination of Partially Hydrolyzed Gluten Using an R5 Competitive ELISA


AACCI Report

P. Koehler (1), T. Schwalb (1), U. Immer (2), M. Lacorn (2), P. Wehling (3), and C. Don (4). (1) German Research Center for Food Chemistry, Freising, Germany. (2) R-Biopharm AG, Darmstadt, Germany. (3) General Mills, Inc., Minneapolis, MN, U.S.A. (4) Foodphysica, Driel, The Netherlands. Cereal Foods World 58(3):154-158. http://dx.doi.org/10.1094/CFW-58-3-0402

In 2008, the AACC International Protein Technical Committee (now the 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 38-55.01. The new method has been validated for testing fermented foods and beverages to determine whether they conform to the newly defined Codex threshold of 20 mg of gluten/kg in total for gluten-free products.

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