Gliadin ELISA Kit offers innovative food allergen ELISA and Lateral Flow kits which can effectively solubilize and extract proteins from processed and unprocessed food. Negative control, cut-off standard, weak positive control, positive control (defined and expreβed in arbitrary units, U/mL). These Morinaga kits use an innovative new extraction solution to achieve a high recovery rate of the target protein in both processed and unprocessed food.
The sensitivity of the target (allergenic) food protein is 0.3 microgram/g food.
The dynamic range detectable by this kit is 0.78 – 50 ng/mL. Prolamins are protein fraction of wheat, rye, barley and other cereals, that are not soluble in 0.15 M NaCl solution but soluble in 40-70 % ethanol. All the wheat prolamins (gliadins), rye prolamins (secalins), and barley prolamins (hordeins) are toxic for celiac patients: there is no agreement concerning toxicity of oat prolamins (avenins), while rice prolamins (oryzins) and corn prolamins (zeins) are not toxic at all. The percentage of prolamins in gluten is approximately 50 % for wheat.
The ELISA of gliadin is a two immunological steps sandwich assay type with the using of two monoclonal antibodies against two different epitopes of the gliadin. As gluten free can be labeled foodstuff according to the Decree No. 54/2004 Coll. (the Czech Republic) in the latest version of regulations, which is concerned of foodstuff for the special nutrition and also the way of its usage; foodstuff, in which the content of the gluten is at most 100 mg/kg of foodstuff in conditions for consumption.
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