OnSite® Gluten
$175.00
Description
OnSite® Gluten
- MB-4444 / PA-44-10
- Rapid detection of Gluten
- 10 tests for Gluten for foods, rinse water and surfaces
- LOD: 11 μg/100 cm2 for surfaces, 5, 10, or 20 ppm for food and ingredients
- AOAC-PTM certification 012501
The OnSite® Gluten test kit is designed to detect gluten from wheat, barley, and rye in a variety of baked and raw foods (solids, powders, and liquids) and on environmental surfaces.
OnSite® Gluten (MB-4444) has a detection limit of 11 µg/100 cm² gluten on surfaces. The LOD can be variably adjusted to 5, 10, or 20 mg/kg (ppm) gluten in food products, depending on the matrix and the user’s individual needs.
The assay is intended for laboratory and industry use, including within food production facilities, commercial kitchens, contract laboratories, and auditing programs. Testing should only be performed by trained personnel.
AOAC-PTM License # 012501 was granted for the matrices of: rice flour, oat flour, spice mix, baked bread, and stainless steel (certificate and validation data available on request).
Optional materials
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- Blender, grinder, or similar device for homogenizing sample
- Laboratory timer
- Digital scale sensitive to 0.1g for measuring solid samples
- Calibrated laboratory pipette for measuring liquid samples
- Fine-tipped marking-pen
- Lateral flow device reader
- Non-powdered disposable gloves
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OnSite® Gluten FAQs
Rapid testing is an important component of any food safety plan. Using rapid tests can provide additional reassurance as to the gluten-free status of incoming ingredients, validate the efficacy of a food production facility’s allergen cleaning protocol, and verify that those cleaning protocols have been undertaken successfully and safely.
OnSite® Gluten test kits are particularly helpful because of their variable detection limits and simple operating procedures. They are suitable for food manufacturing facilities and commercial kitchens of every size and shape.OnSite® Gluten is suitable for general use in the food industry. It can detect barley, wheat, and rye gluten in a wide variety of raw and processed foods and on a variety of working surfaces. The kit uses the robust 2D4 antibody, which has similar characteristics to the R5 antibody and an increased ability to detect deamidated gluten.
The kit holds AOAC-PTM Certification for the following matrices: baked bread, rice flour, oat flour, spice mix, and stainless steel.
It has also been validated against a variety of commodities and common food ingredients; there are no known cross-reactive commodities.
Like other rapid antibody-based lateral flow tests, OnSite® Gluten is not designed for fermented or hydrolyzed gluten. It may show reduced sensitivity when testing matrices high in fats or polyphenolic compounds.
The 2D4 antibody in OnSite Gluten has a unique ability to detect deamidated gluten. But what IS deamidated gluten and why does it matter?
Deamidation is a chemical reaction that modifies protein structure. Sometimes it is done intentionally, to improve the functionality of gluten as a food ingredient. For example, wheat gluten is sometimes used as a binder in meat products or a means to increase protein content in foods. Sometimes deamidation is a consequence of the baking or manufacturing process (heat and acid can deamidate gluten).
Lastly, deamidation happens naturally in the body — it is a part of digestion. People who have undergone a celiac blood panel may recall having their levels of deamidated gluten tested.
Studies indicate that deamidated gluten may be more immunotoxic to people with celiac disease. Studies also indicate that this form of gluten is very hard for traditional tests to detect: a 2010 study in the Journal of Cereal Science found that:
Random deamidation decreased the intensities to 13–54% of the intensity obtained for the intact peptides. Deamidation representing the transglutaminase deamidation decreased the intensities to 4–8%. Deamidation of gluten proteins abolished the recognition by omega-gliadin and G12 antibodies and decreased the recognition of R5 by 600 times when analyzed by the sandwich method and 125 times by the competitive method.
Using the OnSite Gluten Test Kit is a simple way to ensure deamidated gluten is correctly monitored.
Test kits are shelf stable (between 2° and 30°C or 36-80°F) for a minimum of four months. However, if stored between 2°-8°C, in the refrigerator, shelf life is > 12 months.
We recommend storing in the refrigerator to preserve kit shelf life and sensitivity. However, please ensure kits are brought to room temperature before using.
Complete Instructions for Use are included in each test kit. Tests are simple to run and no previous knowledge is required.
However, our team can set up a video training call at your discretion.
Contact your distributor for more details.
No. While an LFD strip reader can be used to ensure consistent, electronic results, there is no way to reliably quantify the gluten from this kit.
In situations where a precise value is required, ELISA analysis should be undertaken by trained personnel.
Testing Surfaces for Multiple Tree Nuts?
Consider OnSite Allergen Multiplex Tree Nut. Kit contains everything you need to simultaneously test for 6 common tree nuts (almond, cashew, hazelnut, pecan, pistachio, and walnut) on working surfaces.
Shipping and ordering information
Kits require expedited shipping. You will be emailed after purchase if we require additional information and/or shipping fee adjustments.Storage/Shelf Life: Use for up to 12 months if refrigerated (2-8°C). Use within 3 months if stored at ambient temperatures 2-30°C (36-86°F).
Orders only ship Monday- Wednesday.
Want a quote? Have questions? Contact us prior to ordering.
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