Art. No: PR 0320

Units: 1

Format: Microplate

TRANSIA PLATE Prolamins

Description:
Gluten is a form of protein that is present in varying quantities and qualities in wheat, rye, barley and related grain hybrids such as triticale and kamut. Even small amounts of gluten may cause serious adverse effects in individuals suffering from gluten intolerance (Celiac Disease). Detection of gluten therefore plays an important role in the safety and quality of food control.

TRANSIA PLATE Prolamins is intended for use in the detection and quantification of wheat gliadin and related prolamins from rye (secalins), barley (hordeins) and triticale. This assay does not cross-react with proteins from maize or rice.

Features:

• Quantitative measurements
• Includes European Reference Standards
• Detects down to 3 ppm gluten content
• Applicable to heat-processed food matrices
• Method validated by the Prolamin Working Group (PWG)


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TRANSIA PLATE Prolamins