Crustacean ELISA KitⅡ
Attribute:
SKU : M2118
Categories : 9. Food Safety , ELISA , Morinaga BioScience ,
Brand : Morinaga BioScience
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Crustacean ELISA Kit is sandwich enzyme immunoassay for the quantitative determination of crustacean protein in processed or unprocessed foods.
Our original extraction solution enables target protein to solubilize even though it was insolubilized by food processing.
The extraction solution is identical for all of our ELISA Kit.
An extraction procedure is simple and also the same as all ELISA Kit.
Specifications
| Test Method | ELISA |
| No. tests | 96 wells / kit |
| Limit of detection | 0.31 ppm [ µg of crustacean protein / g of food ] |
| Limit of quantification | 0.31 ppm [ µg of crustacean protein / g of food ] |
| Target antigen | Black tiger tropomyosin |
| Calculated result | Crustacean protein |
| Range of assay | 0.31 - 20 ppm |
| Total reaction time | 1 h 50 min |
| Storage temperature | 2 °C - 8 °C |
Technical note
- Why does our test kit can detect target proteins from both raw materials and processed foods?
Processed food contains a mix of native and denatured proteins
Denatured proteins are insoluble and difficult to be detected by using popular buffer to extract
The Morinaga kit detects both native and denatured target proteins, making it ideal for both raw materials and processed foods
Food reactivity data
Please check the lot number of the kit and refer to the file below corresponding to the last three digits of the lot number.
Documents
Instructional video
- Chapter 1 : Kit components
- Chapter 2 : Required materials (not included in the kit)
- Chapter 3 : Useful materials (not included in the kit)
- Chapter 4 : Contamination control
- Chapter 5 : Reagent condition
- Chapter 6 : How to handling micropipette - to achieve an assay
- Chapter 7 : Washing procedure - to achieve an assay
- Chapter 8 : Homogenize sample - before an assay
- Chapter 9 : Preparation of Sample Extraction Solution
- Chapter 10 : Weighing sample
- Chapter 11 : Overnight Extraction Method
- Chapter 12 : Short Time Extraxtion Method
- Chapter 13 : Preparation of Diluent I and Diluent
- Chapter 14 : Preparation of Working Standard
- Chapter 15 : Preparation of Working Sample Solution
- Chapter 16 : Preparation of Washing Solution
- Chapter 17 : First reaction
- Chapter 18 : Second reaction
- Chapter 19 : Enzyme reaction
- Chapter 20 : Measurement
- Appendix : How to prepare a filter paper
https://www.morinaga-biosci.com/products/food_allergen_elisa2/item_9
