Allergens
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Food & Dairy
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Grain
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Feed
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Soil, Science & Environment
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Discontinued Products
SENSISpec ELISA Pecan Nut 96 Wells
The SENSISpec Pecan nut ELISA represents a highly sensitive detection system for pecan nut and is particularly capable of the quantification of residues in cookies, cereals, ice-cream, chocolate and sausage.
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SKU |
HU0030020 |
|---|---|
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Test principle |
Sandwich enzyme immunoassay |
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Format |
Microtiter plate with 96 wells |
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Incubation Time |
60 min (20/20/20 min) |
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Standards |
0; 2, 6; 20; 60 ppm |
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Detection |
450 nm (HRP + TMB) |
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Detection limit (LOD) |
0.2 ppm |
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Quantitation Range |
2 - 60 ppm |
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Cross-reactivities |
Hazelnut 0.0003% Carrot 0.0006% Macadamia nut 0.0003% Walnut 0.0035% |
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Shelf Life (months) |
13 |
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Storage |
2–8°C |
The amount of protein in pecan nut is about 9%. Some of these proteins are known for being allergenic, like the 2S albumin Car I 1 or the 11S legumin Car I 4 . Compared to other nuts the allergenic potential of pecan nuts is still slightly characterized. Pecan nut allergies are relatively seldom, but can be very distinct in particular cases. For pecan nut allergic persons hidden pecan nut allergens in food are a critical problem. Already very low amounts of pecan nut can cause allergic reactions, which may lead to anaphylactic shock in severe cases. Because of this, pecan nut-allergic persons should strictly avoid the consumption of pecan nut containing food.
Cross-contamination, mostly in consequence of the production process, is often noticed. This explains why in many cases the existence of pecan nut residues in food cannot be excluded. For this reason sensitive detection systems for pecan nut residues in foodstuff are required.
The SENSISpec Pecan nut ELISA represents a highly sensitive detection system for pecan nut and is particularly capable of the quantification of residues in cookies, cereals, ice-cream, chocolate and sausage.
- SENSISpec ELISA Pecan nut 96 wells
- SENSISpec ELISA Pecan nut 48 wells
The SENSISpec Pecan nut ELISA represents a highly sensitive detection system for pecan nut and is particularly capable of the quantification of residues in cookies, cereals, ice-cream, chocolate and sausage.
