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Ilona D. Bruins Slot Maria G. E. G. Bremer Ine van der Fels‐Klerx Rob J. Hamer 《Cereal Chemistry》2015,92(5):513-521
A wide variety of enzyme‐linked immunosorbent assays (ELISAs) are commercially available for gluten detection in food, including new formats and assays with antibodies against relevant gluten epitopes. Nevertheless, problems persist to accurately determine the gluten content of products. In this study, the performance of a set of 14 ELISA kits for gluten detection, representative of the current ELISA methods available on the market, was evaluated. These tests were used to determine gluten content in a series of relevant food matrices varying in complexity. Our results show that, currently, there is no single ELISA method that can accurately detect and quantify gluten in all different matrices. This includes the current type I method R5 as recommended by Codex Alimentarius. We conclude that further improvements are urgently needed and recommend focusing on competitive formats, improving extraction methods, and the detection of relevant gluten peptides (in order of priority). 相似文献