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Lupin refers to a range of plants in the genus Lupinus which are members of the legume (Fabaceae) family. Lupins have been commonly used as food throughout Europe since the Roman age. In recent years, flour produced from lupin seeds has become increasingly popular as an ingredient in a wide variety of foods as an alternative to wheat flour. Lupins are also commonly grown for use in stock feed. The most commonly cultivated lupins for food use are the white lupin (L. albus), the blue lupin (L. angustifolius) and the yellow lupin (L. luteus).The incidence of lupin allergy is significantly higher in individuals with peanut allergy, but may also be present in individuals with no sensitivity to peanut. Allergic reaction to lupin ranges from oral allergy syndrome to severe anaphylactic reactions.
Lupin and products thereof are declarable allergens in the EU according to directive 2006/142/EC.
This kit detects the three most common species used in food production: L. albus,L. angustifolius, and L. luteus.
The ELISA SYSTEMS® Lupin Residue assay is an enzyme-linked immunosorbent assay (ELISA) that may be used to screen food products and environmental samples for the presence of Lupin material.
Please note: A special extraction solution is required for samples containing Polyphenols, including Dark Chocolate, Wine, Fruit Juices, Herbs, and Tannins. (Product code: ESADDSOL).
The ELISA SYSTEMS® Lupin Residue Detection Kit test is based on the sandwich enzyme-linked immunosorbant assay format. The food sample is first subjected to an extraction procedure and then tested by ELISA for the presence of lupin residues. The assay detects lupin flour proteins. The results may be quantified by comparing the test results against results obtained from protein standards supplied in the kit.
(Product code: EL52810)
Range of Quantification: 0.5 – 5.0 ppm Lupin Flour protein
Sample Preparation Time: ~15 min
Test period: ~60 min
For additional information or assistance with using this test kit, please contact Microbiologique at (206)525-0412.
