• Created on the 18 October, 2017.


Soy ELISA kit is intended for measuring quantitative levels of soybean trypsin inhibitors (STI) present in soy residues in foods (such as chocolate, ice cream, cookies, cereals, sausage and instant soups). This assay has a minimum analytical sensitivity limit of 16.0 ppb.


Soy (also called Glycine max) and more commonly known as soybean is a member of the legumes that are native to East Asia. These beans are rich in dietary minerals, B vitamins and phytic acid. Soy vegetable oil is often used in many industrial and food applications. The fraction of proteins in soy beans is relatively high (approx. 40%). It is these proteins which lead to allergic reactions (for example: Glycinin, Gly m1, Gly m4 and Kunitz-TrypsinInhibitor). Allergies to soy are common and foods containing these proteins are often listed alongside other allergens such as egg, milk, tree nuts, peanuts and shellfish. Majority of problems tend to be found in younger children and the initial diagnosis of soy allergy tends to be based on the symptoms that have been previously reported by parents, as a result blood test or skin test for the allergy. For an individual that is allergic to soy any hidden soy allergens that are present in food can result in critical problems, even a small amount can lead to allergic reactions and in severe cases cause anaphylactic shock. The following soy ELISA kit provides a sensitive and specific system for analysing soybean trypsin inhibitors (STI) in soya residues in instant soups, sausage, cereals, chocolate, cookies and ice cream.


The minimum detection sensitivity level of soy residues using current soy ELISA kit was 16.0 ppb. The standard range for this assay is 40.0 – 1,000.0 ppb.


  1. Soy provides modest benefits on endothelial function without affecting inflammatory biomarkers in adults at cardiometabolic risk. Mol Nutr Food Res. (2015) 59 (2): 323-33. Reverri E.J., et al.
  2. Allergenicity of major component proteins of soybean determined by enzyme-linked immunosorbent assay (ELISA) and immunoblotting in children with atopic dermatitis and positive soychallenges. J Allergy Clin Immunol. (1988) 81 (6): 1135-42. Burks A.W. Jr, et al.
  3. Determination of protein levels in soy and peanut oils by colorimetric assay and ELISA. J AOAC Int. (2010) 93 (1): 213-20. Jablonski J.E., et al.
  4. Immunoreactivity, sensory and physicochemical properties of fermented soy protein isolate. Food Chem. (2016) 205: 229-38. Meinlschmidt P., et al.
  5. ELISA analysis of soybean trypsin inhibitors in processed foods. Adv Exp Med Biol. (1991) 289: 321-37. Brandon D.L., et al.


  • Full Name: Soy ELISA Kit
  • Sample Type: Food
  • Sensitivity: 16.0 ppb



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