Mustard ELISA Kit (ARG80807)

$799.00

Size: 96 wells
Conjugation: HRP
Supplier: Arigo Biolaboratories

Overview


Supplier : Arigo Biolaboratories

 Production type ELISA Kits
Tested Reactivity Plant
Tested Application ELISA
Specificity
Target Name Mustard
Conjugation HRP
Conjugation Note Substrate: TMB and read at 450 nm
Sensitivity 1 ppm
Detection Range
Sample Type food (extraction, dilution)
Sample Volume 100 ul
Precision

CV: <10%

Full Name Mustard
Alternate Names Check alternative names for the Mustard ELISA Kit

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Application Instructions

 

Assay Time 20, 20 min (RT), 20 min (RT/dark)


Properties

 

Form 96 wells
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 Mustard ELISA Kit  Download
size

96 wells

Cat No.

ARG80807

Conjugation note

Substrate: TMB and read at 450 nm

Sensitivity

1 ppm

Sample type

food (extraction, dilution)

Sample Volume

100 ul

Precision

CV: <10%

Target name

Mustard

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.

Background

Mustard belongs to the Brassica plants. With about 30-35% the fraction of proteins in mustard seed is very high. Some of these proteins are known for being aller?genic, such as Sin a 1 and Bra j 1. These proteins are predominantly heat resistant making them stable to different production processes. In addition to brown mustard (Brassica juncea) and black mustard (Brassica nigra) primarily yellow mustard (Sinapsis alba) is used as an ingredient in many foods and food preparations. For mustard allergic persons hidden mustard allergens in food are a critical problem. Already very low amounts of mustard can cause allergic reactions, which may lead to anaphylactic shock in severe cases. Because of this, mustard allergic per?sons must strictly avoid the consumption of mustard or mustard containing food. Cross-contamination, most?ly in consequence of the production pro?cess, is often noticed. The sau-sage production pro?cess is a repre?sentative ex-ample. This explains why in many cases the exis-tence of mustard residues in food cannot be ex-cluded. For this reason sensitive detection systems for mustard residues in food?stuffs are required. The Mustard ELISA represents a highly sensitive detection system for yellow mustard and is particularly capable of the quantification of residues in sausage, dressings, soups, cheese and mixed herbs. Due to high cross-reactivity the test is also suitable for the detection of brown mustard and black mustard.

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