Art. No.: RBRP10
A simple membrane test for the rapid detection of non-durum wheat adulteration of durum wheat (semolina).
The kit uses a monoclonal antibody which is specific for the protein friabilin which is present in non-durum wheats but not in durum wheat.
When non-Durum wheat is present in the sample, a complex forms between the extracted protein, friabilin, and the enzyme-labeled antibody.
After addition of a color reagent, a color change from colorless to blue-violet occurs in the presence of non-Durum wheat in the sample. No color development means 100% durum wheat without adulteration.
Note: DUROTEST® S is only used to test the flour for the presence of non-durum wheat or friabilin; the test is not for testing processed or cooked foods.
|Test format||Reagents and membrane strips suitable for 40 analysis.|
|Sample preparation||Flour samples are extracted to release any friabilin protein. The extract is then absorbed onto the membrane, and the strip is saturated with a blocking agent. An enzyme labelled monoclonal antibody specific to the protein is then added. If non-durum wheat is present in the sample then a complex will be formed between the extracted friabilin protein and the enzyme labelled antibody. After washing the strip, a clear coloured staining reagent is added which forms a blue / purple coloured deposit in the presence of the friabilin /antibody enzyme complex. The degree of blue / purple colour with the sample is proportional to the percentage of non-durum wheat present. No colour developed indicates 100 % durum wheat (i.e. no adulteration).|
|Incubation time||The total assay time takes approximately 35 minutes to perform.|
|LOD (Detection Limit)||Detects 3 % non-durum wheat|
Friabilin protein in non-durum wheat