TY - JOUR
T1 - Determination of gluten in processed and nonprocessed corn products by qualitative R5 immunochromatographic dipstick
T2 - Collaborative study, first action 2015.16
AU - Lacorn, Markus
AU - Scherf, Katharina
AU - Uhlig, Steffen
AU - Weiss, Thomas
PY - 2016/5/1
Y1 - 2016/5/1
N2 - In September 2013, the AACC International (AACI) Protein Technical Committee (now Protein and Enzymes Technical Committee) initiated a collaborative study of a method for the qualitative analysis of intact gluten in processed and nonprocessed corn products, using an R5 immunochromatographic dipstick system. It was validated to demonstrate that potential gluten-free products contain gluten lower than the Codex threshold of 20 mg/kg gluten. The results of the collaborative test with 18 participants confirmed that the method is suitable to detect gluten contaminations that are clearly lower than the threshold. It is recommended that the method be accepted by AOAC as Official First Action.
AB - In September 2013, the AACC International (AACI) Protein Technical Committee (now Protein and Enzymes Technical Committee) initiated a collaborative study of a method for the qualitative analysis of intact gluten in processed and nonprocessed corn products, using an R5 immunochromatographic dipstick system. It was validated to demonstrate that potential gluten-free products contain gluten lower than the Codex threshold of 20 mg/kg gluten. The results of the collaborative test with 18 participants confirmed that the method is suitable to detect gluten contaminations that are clearly lower than the threshold. It is recommended that the method be accepted by AOAC as Official First Action.
UR - http://www.scopus.com/inward/record.url?scp=84977642023&partnerID=8YFLogxK
U2 - 10.5740/jaoacint.16-0017
DO - 10.5740/jaoacint.16-0017
M3 - Article
AN - SCOPUS:84977642023
SN - 1060-3271
VL - 99
SP - 730
EP - 737
JO - Journal of AOAC International
JF - Journal of AOAC International
IS - 3
ER -