- Created on the 12 October, 2017.
Peanut (also called goober and groundnut), it is a legume crop which is classified as Arachis hypogaea. The fraction of proteins (approx. 25%) is relatively high in peanuts and it is these proteins that are found to cause allergic reactions (proteins like conarachins and arachins). Some people have reported from mild to severe experiences of allergic reactions to exposure to peanuts. The symptoms can range anything from watery eyes to fatal anaphylactic shock, if left untreated. For these people even consuming a small quantity of peanut can lead a reaction. Cross-contamination, which usually occurs during many production process is also often noticed (for example during the production of chocolate). The ELISA assay offers a highly sensitive method for quantifying concentrations of peanut residues present in foods like chocolate, cereals, cookies and ice cream.
Peanut ELISA kit can be used for measuring quantitative amounts of peanut residues in food (such as cookies, chocolate, ice cream and cereals). This assay has a minimum analytical sensitivity limit of 0.1 ppm.
The minimum detection sensitivity level of peanut residues using this peanut ELISA kit was 0.1 ppm. The standard assay range for this kit is 1.0 – 40.0 ppm.
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- Full Name: Peanut ELISA Kit
- Sample Type: Food
- Sensitivity: 0.1 ppm