Food Allergen ELISA KitⅡ
- Food Allergen ELISA KitⅡ
- Wheat/Gluten (Gliadin) ELISA KitⅡ Cat. M2114
Wheat/Gluten (Gliadin) ELISA KitⅡ
Wheat/Gluten (Gliadin) ELISA KitⅡ is sandwich enzyme immunoassay for the quantitative determination of wheat protein or gluten in processed or unprocessed foods.
Our original extraction solution enables target protein to solubilize even though it was insolubilized by food processing.
The extraction solution is identical for all of our ELISA KitⅡ.
An extraction procedure is simple and also the same as all ELISA KitⅡ.
- Food reactivity data
- Instructional video
- Technical note
|No. wells||96 wells / kit|
|Limit of detection||0.31 ppm [ µg of wheat protein / g of food ] / 0.26 ppm [ µg of gluten / g of food ]|
|Limit of quantification||0.31 ppm [ µg of wheat protein / g of food ] / 0.26 ppm [ µg of gluten / g of food ]|
|Calculated result||Wheat protein or Gluten|
|Range of assay||0.31 – 20 ppm for wheat protein, 026 – 17 ppm for gluten|
|Total reaction time||1 h 50 min|
|Storage temperature||2℃ – 8℃|
Food reactivity data
Please check the lot number of the kit and refer to the file below corresponding to the last three digits of the lot number.
- #001 – 008
- #009 – 039
- #040 – 041
- #042 – 054
- #055 – 059
- #060 – 063
- #064 – 068
- #069 –
- Kit insert
- Learn how to use Food Allergen ELISA KitⅡ
– Why does our test kit can detect target proteins from both raw materials and processed foods?
Processed food contains a mix of native and denatured proteins
Denatured proteins are insoluble and difficult to be detected by using popular buffer to extract
The Morinaga kit detects both native and denatured target proteins, making it ideal for both raw materials and processed foods
Our original extraction buffer enables to solubilize denatured proteins.
It also allows native proteins to be a same conformation.