RIDASCREEN®FAST β-Lactoglobulin is a sandwich enzyme mmunoassay for the quantitative analysis of native and processed β-lactoglobulin in rice crispies, chocolate and sausage.
Cow’s milk contains 3.2 % proteins which consist of 10 % β-lactoglobulin (leading protein of whey) and 80 % caseins. The most important allergen especially for children is β-lactoglobulin. For adults the caseins become more dominant. Milk can induce allergic reactions at infancy. Whey or milk powder is often added to food products, therefore it is recommended to determine β-lactoglobulin in food. The allergen can be present as an ingredient or as a contamination in raw and cooked products. According to the regulation (EU) No. 1169/2011, milk and products thereof must be declared on food labels. Similar regulations exist e.g. in the USA, Canada, Australia and New Zealand.
- Fast: Only 30 minutes incubation time during procedure (by far the fastest compared to competitors).
- Specificity: no cross reactivities have been observed in a wide range of matrices (85).
- Validated for automates.
|Test format||Microtiter plate with 48 wells (6 strips with 8 removable wells each)|
|Sample preparation||Homogenization and extraction|
|Incubation time||30 min|
|LOD (Detection limit)||0.042 mg / kg (ppm) ß-lactoglobulin (mean)|
0.024 – 0.073 mg / kg (ppm) ß-lactoglobulin*
*depending on matrix
|LOQ (Limit of quantification)|
0.167 mg / kg (ppm) ß-lactoglobulin
There is a cross reactivity to sheep’s, goat’s and buffalo’s milk.
Rice crispies, chocolate and sausage.
|Available application notes|
β-lactoglobulin of cow’s milk
|Evaluation||Microtiter plate spectrophotometer (450 nm)|