Although the incidence of allergy to Soybean proteins is quite low in comparison with other major food proteins, the gradually increasing consumption of Soybean products makes the identification and characterization of major Soy allergens a focus of investigation (Helm et al 2000). The major allergens of soybean have not been as well characterized as peanut allergens. However, two Soy proteins have been identified as antigenic.(Eigenmann et al. 1996)
This assay detects multiple Soy Proteins and is based on comparison to Soy Flour Protein concentrations.
The ELISA Systems Soy Protein Residue assay is an enzyme-linked immunosorbent assay (ELISA) that is specifically designed to screen appropriate foods and environmental surfaces for the presence of Soy. Samples that have been subjected to prolonged high temperatures and pressure treatments (such as canning operations), hydrolysis or fermentation may not be suitable for analysis using this test kit. Please discuss this with your ELISA Systems representative regarding the suitability of this kit for those types of samples.
0.0ppm, 2.5ppm, 5.0ppm, 10.0ppm, 25.0 ppm Soy Flour Protein
Time for testing an extracted sample is approximately 75 minutes