DUROTEST® S
Art. No. RBRP10
Product info about DUROTEST® S
Intended use
A simple membrane test for the rapid detection of non-durum wheat adulteration of durum wheat (semolina).
General Information
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.
Dear customers,
we now provide the documents for our products in an electronic format which include the Instructions for Use (IFU), Safety Data Sheets (SDS), Application notes and the Certificate of Analysis (CoA). For batches placed on the market after 1st June 2023, you can find our documents on the eIFU portal eifu.r-biopharm.com/rbr.
| Specifications | |
|---|---|
| Art. No | RBRP10 |
| 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 |
| Detected analyte | Friabilin protein in non-durum wheat |