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Food Allergen Kits
Our food allergen ELISA kits use an innovative extraction solution which allows testing labs and manufacturers to reliably detect allergens in raw & processed foods. These ELISA kits are 10 lab validated. The kits are manufactured by Morinaga Institute and are used by government agencies, including the FDA.
One of the main advantages of the kits is its ability to detect allergens in processed foods. These processed foods can be subjected to processing treatments such as heating, pressurization, sterilization etc. during which proteins contained in the food are often denatured in various manners. The extraction buffer contains surfactant and reducing agents in order to extract such proteins.
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See useful publications
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|1)||Fste, Christiane K., et al. "Extractability, stability, and allergenicity of egg white proteins in differently heat-processed foods." Journal of AOAC International 90.2 (2007): 427-436
Excerpt: “The RIDASCREEN assay detected egg protein only in nonprocessed samples but did not perform well with the untreated pasta matrix. Results obtained with the BioKits assay showed a dependency on the kind of heat processing performed. The amount of egg protein measured decreased with increasing temperature…Unlike the other 2 assays, the Morinaga kit recovered a constant, process-independent amount of egg protein from all matrixes.”
|2)||Panda, Rakhi, et al. "Detection and Quantification of Gluten during the Brewing and Fermentation of Beer Using Antibody-Based Technologies." Journal of Food Protection 78(6), 1167-1177.
Excerpt: “The sensitivity of the MIoBS [Morinaga] ELISA (0.25 ppm) enabled the reliable detection of gluten throughout the manufacturing process, including fermentation, when the initial concentration of 20 μg/ml dropped to 2 μg/ml. The R5 antibody–based and G12 antibody–based sandwich ELISAs were unable to reliably detect gluten, initially at 20 μg/ml, after the onset of production..”