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doi:10.1094/CFW-58-3-0402 | VIEW ARTICLE

AACCI Report

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

PeterKoehler,1TheresaSchwalb,1UlrikeImmer,2MarkusLacorn,2PaulWehling,3 and ClydeDon4

German Research Center for Food Chemistry, Freising, Germany.R-Biopharm AG, Darmstadt, Germany.General Mills, Inc., Minneapolis, MN, U.S.A.Foodphysica, Driel, The Netherlands. Cereal Foods World 58(3):154-158.

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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