I am interested in knowing the exact content of gluten in wheat, barley or rye in my food. Which technique should I choose?

The best method is sandwich R5-ELISA as long as it does not involve a syrup, alcoholic beverage or a foodstuff that has been processed with proteolytic enzymes. For these foodstuffs, the method of choice is competitive R5-ELISA.

 

I am interested in knowing the exact content of gluten in oats from a foodstuff. Which technique should I choose?

The appropriate technique for this is competitive ELISA for oats.

My food has been analysed by a quantitative technique that has given a positive value. How do I know if this is a false positive?

False positives are ruled out by subjecting the foodstuff to one or various confirmation techniques such as Western Blot R5/oats, PCR or MALDI-TOF mass spectrometry.

How do I know if my food contains hydrolysed gluten?
By carrying out an analysis by Sandwich R5-ELISA, Competitive R5 and Western Blot R5 or MALDI-TOF mass spectrometry.

How do I know if my food is contaminated by gluten from wheat, barley, rye or oats?
By requesting one of the following techniques: Western Blot, MALDI-TOF mass spectrometry or PCR.

My sample is positive for sandwich R5-ELISA and has been confirmed by Western Blot R5, but I'm not sure whether this is a false positive. What should I do?
Request the MALDI-TOF or PCR technique (non-immunological techniques) that serve to detect the presence of DNA from wheat, barley and/or rye in the foodstuff.

Note: It is advisable to read the section that describes the techniques in order to know the advantages and limitations of each one. If you have any questions please contact us by e-mail at lab@imbiosis.com or call +34 95854670.