QUANTITATIVE ELISA FOR SOY ALLERGENS

 

• Quantitative results in 30 minutes after sample preparation
• High specificity using monoclonal antibodies
• Uniform protocol across the Allergen‑Shield ELISA range
• Broad food matrix compatibility
• Surface swabbing kits available
• Excellent reproducibility and precision

 

For the in‑vitro quantitative determination of soy residues in food matrices such as bakery products, sauces, beverages, confectionery, dressings, snacks, and processed foods. For use by trained laboratory personnel for food allergen detection and quality control applications.

 

The Allergen‑Shield Soy ELISA is a quantitative sandwich enzyme‑linked immunosorbent assay (ELISA) for the detection of soy protein residues in food products labeled as soy‑free. This rapid and reliable assay provides accurate quantification of soy proteins to help ensure compliance with international allergen labeling regulations (EU No. 1169/2011, FDA, FSANZ, and Codex Alimentarius).

General Information

Soybean (Glycine max) is a major global allergen and a member of the legume family. It contains several allergenic proteins such as Gly m 1, Gly m 4, Glycinin, and the Kunitz trypsin inhibitor, which are heat‑stable and resistant to processing. These proteins can cause allergic reactions in sensitive individuals even at very low concentrations. Due to its extensive use in processed food, sensitive and specific testing is required to prevent cross‑contamination.

Principle of the Test

The Allergen‑Shield Soy ELISA operates on a sandwich enzyme immunoassay principle. Microtiter wells pre‑coated with anti‑soy antibodies capture soy proteins from standards or extracted samples. After washing, a peroxidase‑conjugated secondary antibody binds to the captured antigens. The addition of TMB substrate produces a color proportional to the soy concentration, which is measured at 450 nm after stopping the reaction with acid.

 

 

Performance Characteristics

• Limit of Detection (LOD): 0.25 ppm soy protein (equivalent to 0.64 ppm soy flour)
• Limit of Quantification (LOQ): 1.0 ppm soy protein (equivalent to 2.56 ppm soy flour)
• Standard curve range: 0–25 ppm
• IC50: 6–14 ppm
• Recovery: 88.5% (CV = 7.1%)
• Intra‑assay CV at 5 ppm: 6.0% (n=16)
• Intra‑assay CV at 15 ppm: 5.2% (n=16)
• Highly specific for soy proteins
• The assay exhibits strong reactivity to soybean (Glycine max).
• Minimal reactions to Chick pea/garbanzo bean (Cicerarietinum) (0.0048%), garfava flour (0.0025%), peanut (0.0017%) and lentils (0.0010%)
• At concentrations as high as 100,000 ppm, no cross-reactivity was observed in the other matrices including tree nuts, legumes, seeds, flour, meats and spices.

 

 

Storage and Stability

Store kit and reagents at 2–8 °C. Do not freeze. Protect standards and TMB substrate from light. Reseal unused strips with desiccant immediately after use. Expiry dates are printed on labels.

 

 

Resources

   Allergens Shield Brochure

   Allergen-Shield Soy ELISA Kit Manual

 

 

Ordering Details

Stock Code        Description                                                                      Pack Size

PGB-A1896           ALLERGEN-SHIELD SOY KIT                                                 96

PGB-A1848           ALLERGEN-SHIELD SOY KIT                                                 48

PGB-AS1020         ALLERGEN-SHIELD SWABBING KIT – SOY                       20