AOAC ERP Gluten Assays - Dec 2018

OMAMAN‐47: Quantification of Wheat, Rye, and Barley Gluten in Oat and Oats Products SUMMARY OF COMMENTS  5. Do you agree that the evidence or data from this and previous studies support the  proposed applicability statement? No, The evidence from this study appears to suggest that when barley is present at higher  concentrations and the material has been processed the assay tends to underestimate the  total gluten content. This trend increases with gluten content and the assay would likely fall  below 50% recovery at a low level of gluten (Sample 18 may be below 50% recovery). 

ER 1 ER 2 ER 3 ER 4 ER 5 ER 6 ER 7 ER 8 ER 1 ER 2 ER 3 ER 4 ER 5 ER 6 ER 7 ER 8

Yes Yes Yes Yes Yes Yes

Yes 6. Are there sufficient data points per product evaluated in accordance with AOAC  requirements?

Yes Yes Yes Yes

No, SMPR 2017.021 requires use of reference material at 10 and 20 mg/kg gluten to estimate  recovery from the line regression equation.

Yes Yes

Yes General Comments about the Method Scope/Applicability:

The scope of the method is for the quantitative analysis of wheat, rye and barley gluten in oat  raw materials and processed products. I wonder why only wheat was used as a calibrator for  the method.  This method addresses some of the obvious shortcomings of current gluten/gliadin ELISA kits  in the market especially for oat or oat based foods, such as conversion factor of prolamins to  gluten, over or under estimation of rye and barley, inadequate estimation of glutenins or  glutelins.  The scope and the applicability are clearly stated in the study. The ability to quantitate wheat, rye and barley equivalently in a single assay, and to detect not  only prolamins but also glutelins, is a very important and much‐needed advancement in gluten  analysis. The method scope and applicability have been very well defined in the method The method is used to estimate gluten from wheat, rye and barley in oat‐based products.

ER 1

ER 2

ER 3 ER 4 ER 5 ER 6

Suitable for the oats

2 OF 10