doi:10.1094/CFW-58-1-0036 | VIEW ARTICLE

AACCI Report

AACCI Approved Methods Technical Committee Report: Collaborative Study on the Immunochemical Determination of Intact Gluten Using an R5 Sandwich ELISA

PeterKoehler,¹TheresaSchwalb,¹UlrikeImmer,²MarkusLacorn,²PaulWehling,³ClydeDon<sup>4

1</sup>German Research Center for Food Chemistry, Freising, Germany.²R-Biopharm AG, Darmstadt, Germany.³General Mills, Inc., Minneapolis, MN, U.S.A.⁴Foodphysica, Driel, The Netherlands. Cereal Foods World 58(1):36-40.

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 selected foods using an R5 antibody sandwich ELISA system. The method has been approved as AACCI Approved Method 38-50.01. The new method has been validated for testing foods to determine that they conform to the newly defined Codex threshold of 20 mg of gluten/kg in total for gluten-free products.