Soy ELISA Kit

Sample

Food

Species Reactivity

N/A

Detection Method

sELISA

Intended Use

Enzyme Immunoassay for the Quantitative Determination of Soy in Food.

Contents of Kit

The kit contains reagents for 96 determinations. They have to be stored at 2-8°C. Expiry data are found on the labels of the bottles and the outer package.
1. Microtiter plate consisting of 12 strips with 8 breakable wells each, coated with anti-hazelnut antibodies.
2. STI Standards (0; 40; 100; 400; 1000 ppb of STI): 5 vials with 1.0 mL each, dyed red, readyto- use
3. Conjugate (anti-STI-peroxidase): 15 mL, dyed red, ready-to-use.
4. Substrate Solution (TMB): 15 mL, ready-to-use.
5. Stop Solution (0.5 M H₂SO₄): 15 mL, ready-touse.
6. Extraction and sample dilution buffer (Tris): 2 × 120 mL as 10× concentrate, dyed red. Dilute 1+9 with distilled water. Stored at 4°C the diluted buffer is stable for at least one week. If during the cold storage crystals precipitate, the concentrate should be warmed up to 37°C for 15 minutes.
7. Washing Solution (PBS + Tween 20): 60 mL as 10× concentrate. Dilute 1+9 with distilled water. Stored at 4°C the diluted buffer is stable for at least 4 weeks. If during the cold storage crystals precipitate, the concentrate should be warmed up to 37°C for 15 minutes.
8. Plastic bag to store unused microtiter strips.
9. Instruction Manual.

Storage

Stored at 2-8°C. Expiry data are found on the labels of the bottles and the outer package. For more detailed information, please download the following document on our website.

Precision

Intra-Assay Precision: 6 - 8%
Inter-Assay Precision: 5 - 13%
Inter-Lot Precision: 3 - 11%

Sensitivity

The limit of detection (LOD) of the Soy test is 16 ppb STI. Validation experiments with soy products showed that this corresponds approximately to a LOD of 0.7 / 7.5 ppm soy flour (unroasted / roasted), 40 ppm soy milk and 800 ppm tofu. The limit of quantification (LOQ) of the Soy test is 40 ppb STI. Validation experiments with soy products showed that this corresponds approximately to a LOQ of 1.7 / 19 ppm soy flour (unroasted / roasted), 100 ppm soy milk and 2000 ppm tofu. Due to the variety of sample matrices and their influence on the blank, results less than the LOQ should be treated as negative.

General Description

Soy (Glycine max) belongs to the legumes. With 39% the fraction of proteins in soy beans is very high. Many of these proteins are known for being allergenic, such as Gly m1, Glycinin, Kunitz- Trypsin-Inhibitor and Gly m4 which is known to be cross reactive to birch pollen allergen Bet v1. For this reason soy represents an important food allergen. For soy allergic persons hidden soy allergens in food are a critical problem. Already very low amounts of soy can cause allergic reactions, which may lead to anaphylactic shock in severe cases. Because of this, soy allergic persons must strictly avoid the consumption of soy or soy containing food. Partly undeclared addition of soy as additive in many foods is of particular importance. Crosscontaminations, mostly in consequence of the production process are representing another problem. The chocolate production process is a representative example. For this reason sensitive detection systems for soy residues in foodstuffs are required. Only a few soy proteins are stable to conventional production processes (for example high temperature). For this reason robust indicator proteins are necessary for detection. Soy trypsin inhibitors (STI) are representing such proteins. The Soy ELISA represents a highly sensitive detection system on the base of STI and is particularly capable of the quantification of soy residues in cookies, cereals, ice cream, chocolate, instant soups and sausage.