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SOY Allergen Test Surfaces PROTEON - 10tests

SOY Allergen Test in Food PROTEON – 10tests

£100.70 ex. VAT

Why choose PROTEON for your Allergen Surface Testing

  • Cost Effective Surface Allergen Testing Solution
  • No need to prepare Buffer Solution – all equipment included in the Kit
  • PROTEON Allergen Tests stored at Room Temperature (except DUO Milk)
  • No waiting for tests to reach room temperature
  • Limit of detection: 1.2 ppm of soy proteins.
  • Limit of detection in surfaces: 0.7 µg of soy proteins.
  • Food Samples, Working Surfaces and Rinse Water 
  • Assay time: 10 min.

Available on back-order

SKU: ZE/PRS10 Categories: ,

Description

Soy Allergen Test – PROTEON Express

The speed and simplicity of the Proteon Express tests allow adapting the allergen analysis to the time and place you need. Having specific information will allow us to make immediate decisions between productions, detect insufficient cleanings, control critical points of contamination and ensure the release of your product to the market without risk.
Proteon Soya Express helps you to detect soy in raw or thermally processed (pasteurized and baked) products.

Allergen Gluten Test Proteon Express Procedure TEST PRINCIPLE

Immunochromatographic assay, in a fast strip format, based on the detection of β-conglicinin by a specific antibody in a non-competitive sandwich assay. β-conglicinin is a protein thermally stable and constitutes the 30 % of the proteins of the seed. Moreover, it has been reported that it is able to cause severe allergic reactions.

Validations:

Internal validation following International guidelines:

Appendix M: Validation Procedures for Quantitative. Food Allergen ELISA Methods: Community Guidance and Best Practices. AOAC 2012 (http://www.eoma.aoac.org/app_m.pdf).

Appendix F: Guidelines for Standard Method Performance Requirements. Official Methods of Analysis (2016), AOAC INTERNATIONAL, Rockville, MD, USA (http://www.eoma.aoac.org/app_f.pdf)

Standard Method Performance Requirements (SMPRs®) for Detection and Quantitation of Selected Food Allergens. AOAC SMPR 2016.002. AOAC INTERNATIONAL, Rockville, MD, USA (https://www.aoac.org/aoac_prod_imis/AOAC_Docs/SMPRs/SMPR%202016_002.pdf).

Supporting bibliography for validation of antibodies and extraction methods of food samples:
Segura-Gil et al. (2020). Influence of different extraction conditions on the detection of glycinin and β-conglycinin in model processed foods by ELISA. Food Additives and Contaminats Part A.
Segura-Gil et al. (2019). Development of sandwich and competitive ELISA formats to determine β-conglycinin: Evaluation of their performance to detect soy in processed food. Food Control (103) 78-85.

Legislation:

Regulation (EU) No 1169/2011 of the European Parliament and of the Council of 25 October 2011 on the provision of food information to consumers, amending Regulations (EC) No 1924/2006 and (EC) No 1925/2006 of the European Parliament and of the Council, and repealing Commission Directive 87/250/EEC, Council Directive 90/496/EEC, Commission Directive 1999/10/EC, Directive 2000/13/EC of the European Parliament and of the Council, Commission Directives 2002/67/EC and 2008/5/EC and Commission Regulation (EC) No 608/2004 Text with EEA relevance.

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