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Food & Beverage analysis

Immunoturbimetric gluten analysis: fast and reliable

Gluten is a protein found in wheat and related cereals that can trigger several diseases. That is why its analysis is mandatory.

Gluten in Y15

Gluten is a structural protein found in many cereals such as wheat, barley and rye among others. In wheat it constitutes 80% of total protein.
It is composed of prolamin and glutelin proteins that, when combined with water, create a mesh that has different technological applications. For instance, it gives the bread dough its characteristic elasticity. 

As prolamin proteins can trigger celiac disease, gluten allergy and intolerance in certain individuals, in many countries gluten labelling is mandatory and its concentration in gluten-free products is strictly regulated. In fact, the only way to avoid symptoms for these people is to follow a gluten-free diet.
That is why, to avoid contamination, a reliable food analysis is necessary.

The current quantitative methods of analysis are manual, long and tedious and thus BioSystems developed a revolutionary alternative based on immunoturbidimetry, automated in BioSystems Y15 platform giving speed and accuracy and without washing steps or incubations.

This technology uses latex nanoparticles coated with monoclonal antibodies that directly target the 33-mer fraction of gliadin (wheat prolamin) using the specificity of antigen-antibody bound, resulting in a direct, quantitative and fast method. 

In addition, the gluten extraction from the sample is easy and this method is validated with a wide variety of gluten-free matrices.

Reagent and analyser form a unique system that not only provides an accurate analysis but also makes makes simpler the laboratory routine.

If you want to have more details about gluten analysis visit our website
BioSystems Gluten method | Official website

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Products in this article

Y15

Y15

Y15 is a small-size low-demanding analyser that facilitates the automation of tests.

See this product