RIDASCREEN®FAST Casein
Product Code R4602
Bruksområde:
RIDASCREEN®FAST Casein er en sandwich enzyme immunoassay (Elisa) for kvantitativ analyse av casein I næringsmidler som bakervarer, sjokolade, pølser, iskrem, vin og andre drikkevarer.
Generell informasjon:
Cow's milk contains 3.2 % proteins which consist of 10 % β-lactoglobulin (leading protein of whey) and 80 % caseins. The most important allergen is β-lactoglobulin (especially for children) while the caseins become to be dominant later in adults. Casein (lat. Caseus = cheese) is a rough flaked curdling protein, which forms micells in the milk and precipitates under acidic conditions.
The group of caseins consists of the α-caseins, the β-caseins, the κ-casein, and the γ-casein (proteolytic protein fragment of β-caseins by the milk protease plasmin). κ-casein is cleaved into a hydrophobic (para κ-casein) and into a water soluble polar component (macropeptid) by proteolysis, e.g. by using lab ferment.
Milk can be present as an ingredient or as a contamination in raw and processed
food products. According to the EU Directive 2003/89/EG from 10th November 2003, milk must be declared as an ingredient on food labels as it can induce allergic reactions. Whey (β-lactoglobulin) or caseinates (e.g. in sausages) are often added to food products Therefore it is recommended to determine casein in food.
Spesifikasjoner:
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Format:
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Microtiter plate with 48 wells (6 strips with 8 removable wells each)
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Standards:
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0 ppm (zero standard), 0.5 ppm, 1.5 ppm, 4.5 ppm, 13.5 ppm casein
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Sample preparation:
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homogenization, extraction and centrifugation
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Incubation time:
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30 min
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Detection limit:
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Limit of detection: 0.12 mg/kg (ppm) casein
Limit of quantification: 0.5 ppm casein
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Cross-reactions:
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The monoclonal antibodies specifically detect α-, β- and κ-caseins of cow's milk.
no cross reactivity to β-lactoglobulin
no cross reactivity to caseins of other animal species
(sheep, goat)
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Antall stk pr. pakke:48
Antall pakker pr kartong:1
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