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Supplier : Arigo Biolaboratories
|Production type||ELISA Kits|
|Target Name||Beta Lactoglobulin|
|Conjugation Note||Substrate: TMB and read at 450 nm|
|Sample Type||food (extraction, centrifugation, dilution)|
|Sample Volume||100 ul|
|Full Name||Milk beta-lactoglobulin protein content|
|Alternate Names||Check alternative names for the Beta Lactoglobulin ELISA Kit Expand|
|Assay Time||20, 20 min (RT), 20 min (RT/dark)|
|Storage instruction||Store the kit at 2-8°C. Keep microplate wells sealed in a dry bag with desiccants. Do not expose test reagents to heat, sun or strong light during storage and usage. Please refer to the product user manual for detail temperatures of the components or simply ask Antibodyplus for ELISA troublesooting.|
|Note||Antibodyplus and Arigo provide the most validated ELISA kits for researchers. For laboratory research only, not for drug, diagnostic or other use.|
|User’s manual of Beta Lactoglobulin ELISA Kit||Download|
|Cat No.|| |
|Conjugation note|| |
Substrate: TMB and read at 450 nm
|Sample type|| |
food (extraction, centrifugation, dilution)
|Sample Volume|| |
|Target name|| |
|Assay time|| |
20, 20 min (RT), 20 min (RT/dark)
|Store at|| |
4 Celcius degree
|Storage instruction|| |
Store the kit at 2-8 Celcius degree. Keep microplate wells sealed in a dry bag with desiccants. Do not expose test reagents to heat, sun or strong light during storage and usage. Please refer to the product user manual for detail temperatures of the components.
Bovine milk belongs to the most important allergenic food ingredients especially for children. Already very low amounts of bovine milk can cause allergic reactions, which may lead to anaphylactic shock in severe cases. Because of this, milk allergic per?sons must strictly avoid the consumption of milk or milk containing food. In particular the presence of hidden milk proteins such as in sausage, cookies, convenience food or beverages represent a critical problem for milk allergic persons. According to EU Directive 2003/89/EG the addition of bovine milk has to be labeled. For the detection of bovine milk in foodstuffs sensitive detection systems are required. Approximately 20% of bovine milk proteins are whey proteins. The main fraction of whey proteins consists of the heat-stable allergen ?-lactoglobulin. The ?-Lactoglobulin ELISA represents a highly sensitive detection system and is particularly capable of the identification and quantification of bovine milk residues in cookies, cereals, sausage, orange juice, wine, soy products and chocolate.
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