38 Gluten Methods​

38-10.01 Gluten—Hand Washing Method

Starch, water-soluble pentosans, and water-soluble proteins can be removed from wheat flour or semolina by manipulating a dough in water. The total wet or dry gluten is expressed as a percent of sample.

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38-12.02 Wet Gluten, Dry Gluten, Water-Binding Capacity, and Gluten Index

Wet gluten is washed from whole-grain wheat meal or flour by an automatic gluten washing apparatus (Glutomatic) and centrifuged on an especially constructed sieve under standardized conditions. The weight of wet gluten forced through the sieve and the total weight of wet gluten (passed through and remaining on the sieve) are weighed. The total wet gluten is then dried under standardized conditions and weighed. The difference between the weights of total wet gluten and total dry gluten is calculated, which gives the water bound in the wet gluten, referred to as water-binding capacity. Total wet gluten and total dry gluten contents are expressed as percentages of the sample. The gluten index is the ratio of the wet gluten remaining on the sieve (after centrifugation) to the total wet gluten. This method is applicable to wheat meal (ground whole grain) and flour.

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38-20.01 Farinograph Test for Vital Wheat Gluten

This method is used to determine the vitality of wheat gluten.

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38-50.01 Gluten in Corn Flour and Corn-Based Products by Sandwich ELISA

This method determines and quantifies gluten in corn flour and corn-based processed foods using an enzyme-linked immunosorbent assay (ELISA) kit with proprietary antibodies from R-Biopharm. 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 80 mg/kg in samples and is intended for evaluating samples with respect to a 20 mg/kg regulatory decision level. 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. In foods labeled “gluten-free,” the gluten level must not exceed 20 mg/kg, based on the food as sold. Foods specially processed to reduce gluten content to a level between 20 and 100 mg/kg may not be labeled “gluten-free.” Labeling (for example, “very low gluten”) is regulated on a national level.

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

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.

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38-55.01 Gluten in Fermented Cereal-Based Products by Competitive ELISA

This method determines and quantifies gluten in hydrolyzed material using a competitive enzyme-linked immunosorbent assay (ELISA) kit with proprietary antibodies from R-Biopharm.

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 80 mg/kg in samples and is intended for evaluating samples with respect to a 20 mg/kg regulatory decision level.

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38-60.01 Gluten in Corn Flour and Corn-Based Products by Qualitative R5 Analysis

This method describes the qualitative analysis of gluten in raw and processed foods with the use of an immunochromatographic test strip (1) and the R5 anti-body for the detection of gluten in corn flour and processed corn-based products.

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