FOOD ALLERGEN TEST KITS
ELISA Technologies offers the most extensive collection of gluten testing options available. We have assembled an array of test kits from all over the world. From rapid detection to immunoassay principals to our analytical testing services ELISA Technologies offers our customers a variety of options to meet their gluten testing needs. Benefits of such a range of gluten testing options include brand name protection, compliance with product and labeling requirements, prevention of costly product recalls, duty of responsibility and insuring consumer confidence. With various protocols, formats, detection levels and matrixes ELISA Technologies has solutions to your gluten testing needs.
GLUTEN is the common name for a combination of water-insoluble proteins (gliadin and glutenin) found in the seeds of wheat, rye and barley. Sensitivity to gluten affects nearly 1% of the populations of Europe and North America. Persons with gluten sensitivity have a heightened immunologic response to ingested gluten, resulting in a range of symptoms including anemia, arthralgia, fatigue, infertility, dermatitis, neurological disorders and celiac disease.
For persons with gluten sensitivity the only treatment for these conditions is the adoption of a gluten-free diet, avoiding foods containing wheat, rye, barley and other related cereal grains. Due to the high prevalence of these grains in the food supply, even products that do not contain wheat, rye or barley as ingredients may still contain trace amounts that are significant enough to produce symptoms in gluten-sensitive individuals.
PROLAMINS are a group of plant storage proteins having a high proline content and found in the seeds of cereal grains: wheat (gliadin), barley (hordein), rye (secalin), corn (zein) and as a minor protein, avenin in oats. They are characterized by a high glutamine and proline content and are generally soluble only in strong alcohol solutions. Some prolamins, notably gliadin, and similar proteins found in the tribe Triticeae may induce coeliac disease in genetically predisposed individuals.
ELISA Technologies also offers a rapid, lateral flow gluten test — EZ Gluten.
LUPIN-based products such as flours and pastes are increasingly being used in baked goods and vegetarian dishes because they are high in protein. Although lupin is not at present a designated allergen, a significant proportion of peanut allergy suffers are clinically cross-reactive to lupin and it appears to be an inhalant allergen.