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Walnut ELISA Kit

Product Name:

Walnut ELISA Kit

Price:

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Description:

Walnut can be described as a nut from any tree belonging to the genus (Juglans) and family (Juglandaceae), in particular the Juglans regia. Walnuts are one of the main ingredient of Fesenjan (Iranian cuisine), they are also used in making brownies, garnish on some foods and ice cream toppings. It is a nutrient-dense with protein and many fatty acids, the fraction of protein present in walnuts is relatively high (approx. 15%). Many of these proteins are found to be responsible for causing allergic reactions (for example rJug r1 and rJug r4), even the consumption of small quantities of walnut can lead to allergic responses and in severe cases result in causing anaphylactic shock. Many of these nuts are also heat resistant and this property makes them stable during many different production processes, this makes walnut a crucial food allergen. This explains why in a number of cases the presence of walnut residues in many food cannot be excluded. It is highly recommended to avoid eating any walnuts or walnut containing food if a person is known to have an allergy.

Shelf Life:

12 months

Cross-reaction Rate:

Pecan (0.0005%), Cashew, Chicken (0.0003%).

Detection Limit:

0.35 ppm

Detection Method:

ELISA

Incubation Time:

60 minutes

Intended Use:

Walnut ELISA kit can be used for analysing quantitative levels of walnut residues in food (such as chocolate, ice cream and cereals). This assay has a minimum analytical sensitivity limit of 0.35 ppm.

Kit Contents:

1. Microtiter Plate: Coated with anti walnut antibodies. 2. Walnut Standards 1-5: Concentration 0, 2, 6, 20, 60 ppm. 3. Conjugate (Anti-Walnut-Peroxidase). 4. Substrate Solution (TMB). 5. Stop Solution (0.5 M H₂SO₄). 6. Extraction and sample dilution buffer (Tris)(10x). 7. Washing Solution (PBS + Tween 20)(10x Concentrate). 8. Instruction Manual.

Packaging:

96 well ELISA microplate

Precision:

4-9%

Range of Quantitation:

2.0 ppm

Recovery Rate:

Cereals (106%), Cookies (103%), Ice cream (86%), Chocolate (75%).

Sample:

Food (Chocolate, Cereals, Ice Cream)

Sample Size:

100 µL

Sensitivity:

The minimum detection sensitivity level of walnut residues using current walnut ELISA kit was 0.35 ppm. The standard range for this assay is 2.0-60.0 ppm.

Storage Conditions:

All reagents supplied need to be stored at 2-8°C, unopened reagents will retain reactivity until expiration date. Do not use reagents beyond this date.

Substrate:

TMB 450 nm

Tags:

Food Analytic / Safety

It should be noted that our products are for research purposes only. Not suitable for any clinical use.

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