Beta Lactoglobulin Microwell

Allergies to cow’s milk are the most common food allergy, affecting roughly 2.5% and 0.3% of adults in the US. Beta-lactoglobulin (β-LG) is a major whey protein found in cow’s milk which has been shown to cause severe allergic reactions in infants. β-LG and other whey proteins can be selectively added to certain food items such as infant formulas, protein supplements, and shake drinks. Companies producing non-dairy products should ensure their raw and finished products have not been contaminated with whey proteins during manufacturing so as to prevent possible allergic responses in sensitized individuals.

Intended Use

The ELISA SYSTEMS® Beta Lactoglobulin Residue assay is an enzyme-linked immunosorbent assay (ELISA) that may be used to screen food products for the presence of this potential allergen caused by cross contamination with dairy products and raw materials.

Results are expressed as ppm Beta Lactoglobulin. Products where whey has been significantly removed, such as cheese, may not be suitable for this kit as the estimated level of milk material will be lower. In these cases, our Casein or Total Milk kits may be more suitable. Please discuss this with your Microbiologique representative.

Assay Principles

The ELISA SYSTEMS® Beta-Lactoglobulin Residue Detection Kit 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 milk (beta-lactoglobulin) allergens. The results may be quantified by comparing the test results against results obtained from protein standards supplied in the kit.

Food Sampling Test

(Product code: EB52110)

Performance Characteristics

Range of Quantification: 0.1 – 1.0 ppm Beta-Lactoglobulin
Sample Preparation Time: ~15 min
Test period: ~45 min