OMB First to Final Action Recommendation Checklist 11-12-18

ERP - GLUTEN ASSAYS: AOAC 2015.05 FAR

Figure 1. Mean and standard deviation of measured concentrations of intact secalin during  sourdough fermentation in R7001 (sandwich); four replicates per time point 

mg/kg  secalin

40

30

20

10

0

0

4

8

12

16

20

24

Fermentation time (h)

Figure 2 shows the results for the hydrolyzed secalin spike during sourdough fermentation. Compared  to the intact secalin, hydrolyzed secalin seems to be much less overestimated at the beginning of the  fermentation (107% recovery compared to 240%). However, this lower recovery is only due to a lower  content of “connected” epitopes which are necessary for a sandwich ELISA signal. During fermentation,  about 50% of the signal was lost which is quite comparable to the 40% loss in case of intact secalin  (figure 1).    Figure 2.   Mean and standard deviation of measured concentrations of hydrolyzed secalin during  sourdough fermentation in R7001 (sandwich). 

mg/kg  hydrol.  secalin

20

16

12

8

4

0

0

4

8

12

16

20

24

Fermentation (h)

6 

7