Analytical validation of an enzyme-linked immunosorbent assay for the determination of gluten
2008
Matić, J.J., Institute for Food Technology, Novi Sad (Serbia) | Mandić, A.I., Institute for Food Technology, Novi Sad (Serbia) | Beljkaš, B.M., Institute for Food Technology, Novi Sad (Serbia) | Milovanović, I.Lj., Institute for Food Technology, Novi Sad (Serbia) | Jovanov, P.T., Institute for Food Technology, Novi Sad (Serbia)
Gluten is a protein from cereals, which may cause intolerance on food, and can provoke celiac disease. As a routine, gluten is usually conventionally analyzed by enzyme-linked immunosorbent assay method (ELISA). In-house validation of the ELISA screening method for gluten determination was the aim of this work. As certified reference material of gluten is not available, validation was done with spiked samples of gluten free mixture for bread and bakery products and baby food. Validation parameters described in this paper include repaeatability, intra-laboratory reproducibility and accuracy. Uncertainity was calculated from data obtained during validation. The obtained results show that the ELISA method can be used as a screening method for the analysis of gluten in gluten-free products.
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