Proteon Soy

Quantify in your laboratory the content of soy by an ELISA assay with an easy and quick extraction.

 

Do you want to make internal validations occasionally?
Are you thinking of doing allergen control but you do not know how to approach it?
Do you need to know the quantity of soy to guarantee correct labelling?
Do you have many products to analyse and you need results quickly?
Do you have doubts about if heating treatment affects your testing?

 

HOW DOES IT HELP YOU?

 

Proteon Milk allows to quantify the content of soy in any kind of food sample in 90 minutes. Thus, you can comply with your quality requirements within the appropriate time. Concentration values will let you estimate the risks of your product against the VITAL criterion.

MATRIX
WORKING SURFACES

FOOD

RINSE WATER

APPLICATIONS AND USERS
FOOD INDUSTRY

LABORATORY

ASSAY PROCEDURE

1. Sample extraction:

A) 2g+20ml / 15min at 60ºC
B) Swab

2. Assay:

Add sample 30 min at room temp.
Add conjugate 30 min at room temp.

3. Results:

Photometrical reading at 450 nm.

TEST PRINCIPLE

Proteon Milk is an ELISA sandwich for the detection of soy, based on the binding of β-conglicinin, present in the samples or standards, to a specific antibody immobilized onto the surface of the wells. This specific binding can be visualized later by applying an enzyme-antibody conjugate. The enzyme will react with a specific substrate and a colorimetric substrate will develop. The quantity of β-conglicinin in the sample or standard will be directly proportional to the intensity of colour in the final product.

TECHNICAL DATA

  • Limit of detection: 0.03 ppm of β-conglicinina; equivalent to 0.09 ppm of soy protein.
  • Limit of quantification: 0.06 ppm of β-conglicinin; equivalent to 0.19 ppm of soy protein.
  • Assay time: 90 min.

 

Validations:

Internal validation following International guidelines:
Appendix M: Validation Procedures for Quantitative. Food Allergen ELISA Methods: Community Guidance and Best Practices. AOAC 2012 (http://www.eoma.aoac.org/app_m.pdf).

Appendix F: Guidelines for Standard Method Performance Requirements. Official Methods of Analysis (2016), AOAC INTERNATIONAL, Rockville, MD, USA (http://www.eoma.aoac.org/app_f.pdf)
Standard Method Performance Requirements (SMPRs®) for Detection and Quantitation of Selected Food Allergens. AOAC SMPR 2016.002. AOAC INTERNATIONAL, Rockville, MD, USA (https://www.aoac.org/aoac_prod_imis/AOAC_Docs/SMPRs/SMPR%202016_002.pdf).

Segura-Gil et al. (2020). Influence of different extraction conditions on the detection of glycinin and β-conglycinin in model processed foods by ELISA. Food Additives and Contaminats Part A.

Segura-Gil et al. (2019). Development of sandwich and competitive ELISA formats to determine β-conglycinin: Evaluation of their performance to detect soy in processed food. Food Control (103) 78-85.

 

Legislation:

Reglamento (UE) No 37/2010

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