Buckwheat (Fagopyrum esculentum) has been recognized as a common food allergen in Korea, Japan and other countries. In Western countries, there is a growing interest in buckwheat products as a health food and as a substitute for wheat in “gluten-free” products.
The ELISA SYSTEMS Buckwheat Residue assay is an enzyme-linked immunosorbent assay (ELISA) that may be used to screen food products for the presence of buckwheat protein material caused by cross-contamination with buckwheat products and residues. This assay is a rapid and reliable test which significantly reduces the time required to screen appropriate food products for the presence of buckwheat residues.
Commodities that have shown suitability for use with this kit include: soy flour, cookie mix, fried noodles, pasta, egg pasta, semolina, plain wheat flour, polenta, corn (maize) flour, sushi rice, brown medium grain rice, long grain white rice.
This assay is based on comparison to Buckwheat Flour Protein Concentrations.
0, 2.5, 5.0, 10.0, 25.0ppm Buckwheat Protein
Time for testing an extracted sample is approximately 40 minutes
Pricing is supplied on request. Add this kit to your quote request and our team will respond with pricing, pack sizes and availability.
