Gluten-Check 2D4 ELISA

Food Industry - Gluten

Quantitation of cereal glutens in foods and surface swabs, using ‘2D4’ antibodies to detect native & deamidated forms.
ELISA is a quantitative method based on an enzyme-linked immunosorbent assay where the antibody used is the 2D4.
The Gluten-Check™ 2D4 ELISA will help improve the reliability of analysis through the reactivity of the 2D4 antibody with different gluten residues including the deamidated form of gliadin. An increasing number of foods contain this more soluble form of gluten, and with Coeliac disease the protein is also an important immune-dominant peptide. The soluble gluten forms used by industry are added to improve a range of functional properties of processed foods including emulsification, gelation and foaming. Whilst the antibody of the R5 Mendez ELISAs relied upon by international standards detect glutamine-rich epitopes, the chemical modification to the deamidated form (from the conversion of glutamine) renders these assays less effective at detection. The 2D4 monoclonal antibody was developed to overcome this limitation, detecting the chemically modified form, whilst retaining reactivity to native cereal proteins (wheat, barley, rye) such that it is similar to the R5 antibody.
It is used for the validation of cleaning (rinsing waters and surfaces), the control of raw materials and the final product.