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Supplier : Arigo Biolaboratories
|Production type||ELISA Kits|
|Conjugation Note||Substrate: TMB and read at 450 nm|
|Sample Type||food (extraction, dilution)|
|Sample Volume||100 ul|
|Alternate Names||Check alternative names for the Peanut 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 Peanut ELISA Kit||Download|
|Cat No.|| |
|Conjugation note|| |
Substrate: TMB and read at 450 nm
|Sample type|| |
food (extraction, 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.
Peanut (Arachis hypogaea) belongs to the legumes. With 25 % the fraction of proteins in peanuts is very high. Many of these proteins are known for being aller?genic, such as Arachins and Conarachins which are contained in relative high amounts. For this reason peanut represents one of the most important food allergens. For peanut allergic persons hidden peanut allergens in food are a critical problem. Already very low amounts of peanuts can cause allergic reactions, which may lead to anaphylactic shock in severe cases. Because of this, peanut allergic per?sons must strictly avoid the consumption of peanuts or peanut containing food. Cross-contamination, most?ly in consequence of the production pro?cess is often noticed. The chocolate production pro?cess is a repre?sentative example. This explains why in many cases the existence of peanut residues in foods can?not be excluded. For this reason sensitive detection systems for peanut residues in food?stuffs are required. The Peanut ELISA represents a highly sensitive detection system and is particularly capable of the quantification of peanut residues in cookies, cereals, ice cream and chocolate.
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