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38 Gluten Methods​

38-10.01 Gluten—Hand Washing Method

Using this method, a dough is prepared by hand-mixing a flour sample with water and then allowed a resting period. The dough is then kneaded under a stream of water to remove starch, water-soluble pentosans and water-soluble proteins (albumins and globulins). The amount of gluten remaining is expressed as a percentage of the original starting material represents the wet gluten content. The wet gluten can then be dried to determine the dry gluten content.

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

Gluten is washed from wheat meal, semolina or flour by an automatic gluten washing apparatus (Glutomatic) to remove starch, water-soluble pentosans and water-soluble proteins under standardized conditions. The resulting wet gluten is then centrifuged on a specially constructed sieve. 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 and a ratio called the gluten index (GI) is calculated which provides an indication of wet gluten quality. The wet gluten is then dried under standardized conditions and weighed. The difference between the weights of total wet gluten and total dry gluten provides a measurement of the water-binding capacity (WBC) of the gluten. The quantity of gluten, either wet gluten or dry gluten, is calculated as a percentage of the original sample weight. This method is applicable to wheat meal (ground whole grain), flour and semolina.

38-20.01 Farinograph Test for Vital Wheat Gluten

Using the Farinograph, the vitality of wheat gluten can be assessed by observing the mixing behavior, homogeneity, elasticity and film-forming properties of the resulting mass when the mixed with water. The failure to observe these properties indicates a wheat gluten sample that has been denatured.​

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.

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.

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.

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.