title: Partially Hydrolyzed Gluten in Fermented Cereal-Based Products by R5 Competitive ELISA: Collaborative Study, First Action 2015.05.
abstract: In 2008, the AACC International Protein Technical Committee (now Protein and Enzymes Technical Committee) initiated a collaborative study of a method for determining gluten in fermented products, using an R5 competitive ELISA system. The method has been approved as AACCI Approved Method AACCI 38-55.02. The new method has been validated for testing fermented foods and beverages to determine that they conform to the Codex threshold of 20 mg of gluten/kg in total for gluten-free products. It is recommended that the method be accepted by AOAC as Official First Action.
authors.affiliation: R-Biopharm AG, An der neuen Bergstraße 17, 64297 Darmstadt, Germany.
authors.forename: Markus
authors.initials: M
authors.lastname: Lacorn
authors.forename: Thomas
authors.initials: T
authors.lastname: Weiss
mesh_terms: D000911:Antibodies, Monoclonal / Q000737:chemistry; D001515:Beer / Q000032:analysis*; D001667:Binding, Competitive; D055050:Diet, Gluten-Free; D002523:Edible Grain / Q000737:chemistry*; D004797:Enzyme-Linked Immunosorbent Assay / Q000379:methods / Q000592:standards*; D005285:Fermentation; D005504:Food Analysis / Q000379:methods / Q000592:standards*; D005983:Glutens / Q000032:analysis* / Q000737:chemistry; D017408:Guidelines as Topic; D006801:Humans; D006868:Hydrolysis; D015203:Reproducibility of Results; D012680:Sensitivity and Specificity
chemical_list: D000911:Antibodies, Monoclonal; D005983:Glutens