- Created on the 4 October, 2017.
Casein ELISA kit is a procedure intended for quantitative measurement of bovine casein in food (such as bread crumbs, chocolate, cookies, soy products, sausage, orange juice and wine). This assay has a minimum analytical sensitivity limit of 0.04 ppm.
Casein belongs to a family of phosphoproteins (αS1, αS2, β, κ) that are making up to 80% of the protein found in cow’s milk and approx. 20-45% of proteins present in human milk. The work casein comes from the Latin word caseus (meaning cheese), this is due the fact it represents a major ingredient in the production of cheese. Casein is frequently used as a food additive, types of glue (adhesive for labelling plastic bottles), in artists paint and by the dentist an agent in the re-minerlaization of tooth enamel. Some of the symptoms that appear immediately for a person having an allergy to casein include swelling of the mouth, tongue, face or throat, nasal congestion causing runny nose, coughing, sneezing and wheezing, red/itchy skin, rashes or hives as well as itchy eyes. Other symptoms which can take weeks to develop include: increase in mucous production, abdominal cramps, diarrhoea and bloody or loose stool. The allergy can in some cases be severe enough to trigger anaphylaxis, therefore it is recommended to avoid if possible. The following casein ELISA kit is a highly sensitive detection system which is designed for the identification and quantification of bovine casein residues present in cookies, bread crumbs, chocolate, sausage, soy products, wine and orange juice.
The minimum detection sensitivity level of casein using current casein ELISA kit was 0.04 ppm. The standard range for this assay is 0.2 – 6.0 ppm.
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- Full Name: Casein ELISA Kit
- Sample Type: Food
- Sensitivity: 0.04 ppm