Gluten is found in grains such as; wheat, barley, rye and spelt. The two main protein fractions are gliadin (prolamin) and glutenin. These function in helping food maintain their shape by acting as a glue that is able to hold food together. It is not only contained in cereal proteins but also found in many other foods.

ELISA kit information:

• Sample Type: Food (Baby Food, Chocolate, Bakery, Beer, Meat)
• Sensitivity: 0.3 ppm
• Target: Gluten, Gliadin