Each test kit contains antibody-coated wells with antibodies specific to the kit’s target substance.
First, samples and controls are added to their respective wells. During an incubation, the target substance binds to the antibodies. The wells are washed to remove all unbound materials.
An enzyme conjugate (antibody chemically linked with an enzyme) is added to all wells. During an incubation, conjugate binds to the already bound target substance, forming a “sandwich.” The more target substance in the wells, the more conjugate that binds in the wells.
The wells are washed again to remove all unbound conjugate.
A substrate, which changes color in the presence of the conjugate, is added to the wells. During an incubation, color develops in proportion to the amount of conjugate in the wells. The more conjugate, the more color, and the more target substance that is detected.
Results are read visually in a screening format—the more blue color, the more target substance detected.
Alert® for Gliadin/Gluten is used as a screening tool to test for rolamins (wheat gliadin, rye secalin, and barley hordein) in ingredients, clean-in-place rinses, finished food products and environmental surfaces intended to be prolamins (gluten) free.
▪ 特色與優點 • Minimal equipment required
• Screen single or multiple samples at a time
• Test food ingredients, rinses or swabs
Alert® for Gliadin R5/Gluten is intended for the qualitative analysis of ingredients, clean-in-place rinses, finished food products and environmental surfaces intended to be gluten-free for the presence of gliadin and prolamins found in wheat, rye and barley.
▪ 特色與優點 • Minimal equipment required
• Screen single or multiple samples at a time
• Test food ingredients, rinses or swabs
