RIDASCREEN®FAST β-Lactoglobulin is a sandwich enzyme immunoassay for the quantitative analysis of native and processed β-lactoglobulin in whey, milk or milk powder containing products. Such products are beverages as juice, wine, beer and food as sausages, dressings, bakery products, ice, chocolate, yogurt, etc.

All reagents required for the enzyme immunoassay - including standards - are contained in the test kit.

For in vitro use only.

General Information:

Cow’s milk contains 3.2% proteins which consist of 10% β-lactoglobulin (leading protein of whey) and 80% casein. The most important allergen especially for children is β-lactoglobulin. For adults the casein become more dominant.
Milk can induce allergic reactions at infancy. Whey or milk powder is often added to food products, therefore it is recommended to determine β-lactoglobulin in food. The allergen can be present as an ingredient or as a contamination in raw and cooked products. According to the Regulation (EU) No. 1169/2011, milk and products thereof must be declared on food labels. Similar regulations exist e.g. in the USA, Canada, Australia and New Zealand.

Test Format: Microtiter plate with 48 wells (6 strips with 8 removable wells each)

Standard Range: 0 ppm (zero standard), 0.5 ppm, 1.5 ppm, 4.5 ppm,13.5 ppm ß-lactoglobulin

Sample Preparation: homogenization and extraction

Incubation Time: 30 min

Detection Limit:

• Limit of detection: 0.19 mg/kg (ppm) β-lactoglobulin
• Limit of quantification: 0.5 mg/kg (ppm) β-lactoglobulin

Cross-reactivity: no cross-reactivity to casein, lactalbumin, lactoferrin or ovalbumin; cross reactivity to hemp seeds about 0.0005% was observed

Specificity: The antibodies specifically detect β-lactoglobulin of cow’s, sheep’s, goat’s and buffalo’s milk.

YouTube - Allergen Analysis Test Procedure for the Sandwich ELISA RIDASCREEN®FAST