Allergens - Milk - Chakmartin antibodies specifically detect α-, β- and κ-caseins of cow’s,...

Art. No. R4612 Test Format Microtiter plate with 48 wells (6 strips with 8 removable wells each) Standard Range 0 ppm (zero standard), 0.5 ppm, 1.5 ppm, 4.5 ppm,13.5 ppm casein Wine, chocolate, powdered drinks, jam, ice cream (including unheated/heated samples, no flour no special additives): Extraction with Allergen Extraction buffer (10 min at 60°C) - Procedure 9.1. Cookies, pastries, pancakes, cereal-containing snacks (including heated and flour containing samples): Extraction with RIDA® Extraction Solution (R7099), afterwards Allergen Extraction buffer (additional 10 min incubation step at 60°C) - Procedure 9.2. Margarine, sausages, baking mixes, spices (including unheated, flour containing samples in a complex composition): Extraction with RIDA® Extraction Solution (R7099) and Allergen Extraction buffer in one step - Procedure 9.3. Incubation Time 30 min Limit of detection (ice cream, wine, chocolate, beverages): 0.24 mg/kg (ppm) casein Limit of detection (bakery goods, sausages, cake and bread mix): 1.36 mg/kg (ppm) casein Limit of quantification (ice cream, wine, chocolate, beverages): 0.5 mg/kg (ppm) Limit of quantification (bakery goods, sausages, cake and bread mix): 2.5 mg/kg (ppm) Cross Reactivity The antibodies specifically detect α-, β- and κ-caseins of cow’s, sheep’s, goat’s and buffalo’s milk. No cross reactivity to β-lactoglobulin exists. Allergens - Milk RIDASCREEN®FAST Casein General Information: Cow`s milk contains 3.2 % proteins which consist of 10 % ß-lactoglobulin (leading protein of whey) and 80 % caseins. The most important allergen is ß-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 αs- caseins, the ß-caseins, the κ-casein, and the γ-caseins (proteolytic protein fragment of ß- casein 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. Milk must be declared as an ingredient on food labels as it can induce allergic reactions at infancy. Whey (ß-lactoglobulin) or caseinates (e.g. in sausages) are often added to food products, therefore it is recommended to determine casein in food. Sample Preparation Detection Limit

Upload
nguyenthu
Category

Documents
view
213
download
0

Embed Size (px):

Transcript of Allergens - Milk - Chakmartin antibodies specifically detect α-, β- and κ-caseins of cow’s,...

Page 1: Allergens - Milk - Chakmartin antibodies specifically detect α-, β- and κ-caseins of cow’s, sheep’s, goat’s and buffalo’s milk. No cross reactivity to β-lactoglobulin exists.

Art. No. R4612

Test Format Microtiter plate with 48 wells (6 strips with 8 removable wells each)

Standard Range 0 ppm (zero standard), 0.5 ppm, 1.5 ppm, 4.5 ppm,13.5 ppm casein

Wine, chocolate, powdered drinks, jam, ice cream (including unheated/heated samples, no flour no special additives): Extraction with Allergen Extraction buffer (10 min at 60°C) - Procedure 9.1.

Cookies, pastries, pancakes, cereal-containing snacks (including heated and flour containing samples): Extraction with RIDA® Extraction Solution (R7099), afterwards Allergen Extraction buffer (additional 10 min incubation step at 60°C) - Procedure 9.2.

Margarine, sausages, baking mixes, spices (including unheated, flour containing samples in a complex composition): Extraction with RIDA® Extraction Solution (R7099) and Allergen Extraction buffer in one step - Procedure 9.3.

Incubation Time 30 min

Limit of detection (ice cream, wine, chocolate, beverages): 0.24 mg/kg (ppm) caseinLimit of detection (bakery goods, sausages, cake and bread mix): 1.36 mg/kg (ppm) caseinLimit of quantification (ice cream, wine, chocolate, beverages): 0.5 mg/kg (ppm) Limit of quantification (bakery goods, sausages, cake and bread mix): 2.5 mg/kg (ppm)

Cross ReactivityThe antibodies specifically detect α-, β- and κ-caseins of cow’s, sheep’s, goat’s and buffalo’s milk. No cross reactivity to β-lactoglobulin exists.

Allergens - Milk

RIDASCREEN®FAST Casein

General Information: Cow`s milk contains 3.2 % proteins which consist of 10 % ß-lactoglobulin (leading protein of whey) and 80 % caseins. The most important allergen is ß-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 αs-caseins, the ß-caseins, the κ-casein, and the γ-caseins (proteolytic protein fragment of ß-casein 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. Milk must be declared as an ingredient on food labels as it can induce allergic reactions at infancy. Whey (ß-lactoglobulin) or caseinates (e.g. in sausages) are often added to food products, therefore it is recommended to determine casein in food.

Sample Preparation

Detection Limit