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Buckwheat
ESBWPRD-48

Category:

Buckwheat (Fagopyrum esculentum) has been recognized as a common food allergen in Korea, Japan and other countries. There is a growing interest in buckwheat products as a health food and as a substitute for wheat flour in gluten-allergenic persons in Western countries.

 

Commodities that have shown suitability for use with this kit include:
SoyFlour, Cookie Mix, Fried Noodles, Egg Pasta, Pasta, Semolina, PlainWheat Flour, Polenta, Corn (Maize) Flour, Sushi Rice, Brown Medium Grain Rice, Long Grain White Rice.

 

Intended Use

 

The ELISA SYSTEMS Buckwheat Protein Residue assay is an enzyme-linkedimmunosorbent assay (ELISA) that may be used to screen appropriate food products for the presence of Buckwheat protein material caused by cross-contamination with Buckwheat products and residues. This assay is a rapid and reliable test which significantly reduces the time required to screen appropriate food products for the presence of Buckwheat residues.

This assay is based on comparison to Buckwheat Flour Protein Concentrations

 

Kit Controls Supplied

 

0, 2.5, 5.0, 10.0, 25.0 ppm Buckwheat Protein

Total test time is approximately 45 minutes on extracted samples.