- Created on the 6 October, 2017.
Fish has been a vital source of dietary protein and in many places it represent the major component of the diet, especially near coastal areas. However, allergy to fish is a prevalent cause for a large number of food allergic reactions. One of the major allergen in fish is the parvalbulin, this a 12 kDa protein and it is about 108 amino acids in length. The abundant fish parvalbumin was one of the first food allergens to be isolated, crystallised and then identified on a molecular level. Parvalbumin are sarcoplasmatic muscle proteins which are highly water-soluble, well conserved and are resistant to extreme pH, denaturing agents and heat. One of the major function of this protein is in calcium buffering and this is thought to play a role in muscle relaxation. This ELISA assay offers a highly sensitive detection method for fish that is based on the parvalbumin allergen. It can be used to quantify fish residues present in soups, wine, crackers, surimi, sauces and many products used in the Asian culture.
Fish ELISA kit is designed for detecting quantitative levels of fish (in particular allergen parvalbumin) in many different foods (such as sauces, soups, crackers, wine, Asian food and surimi). This assay has a minimum analytical sensitivity limit of 1.4 ppm.
The minimum detection sensitivity level of fish (parvalbumin allergen) using this fish ELISA kit was 1.4 ppm. The standard assay range for this kit is 4.0 – 100.0 ppm.
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- Full Name: Fish (Parvalbumin) ELISA Kit
- Sample Type: Food
- Sensitivity: 1.4 ppm