Casein
RIDASCREEN®FAST Casein
Intended use:
RIDASCREEN®FAST Casein is a sandwich enzyme immunoassay for the quantitative analysis of casein in food like ice cream, wine, chocolate, beverages, infant formula, bakery goods, sausages, cake and bread mix.
General Information:
Cow`s milk contains 3.2 % proteins which consist of 10 % ß-lactoglobulin (leading protein of whey) and 80 % caseins. The most important allergen is ß-lactoglobulin (especially for children) while the caseins become to be dominant later in adults.
Casein (lat. Caseus = cheese) is a rough flaked curdling protein, which forms micells in the milk and precipitates under acidic conditions. The group of caseins consists of the αs-caseins, the ß-caseins, the κ-casein, and the γ-caseins (proteolytic protein fragment of ß-casein by the milk protease plasmin). κ-casein is cleaved into a hydrophobic (para κ-casein) and into a water soluble polar component (macropeptid) by proteolysis, e.g. by using lab ferment.
Milk can be present as an ingredient or as a contamination in raw and processed food products. Milk must be declared as an ingredient on food labels as it can induce allergic reactions at infancy. Whey (ß-lactoglobulin) or caseinates (e.g. in sausages) are often added to food products, therefore it is recommended to determine casein in food.
| Art. No. | R4612 |
|---|---|
| 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 casein |
| Sample Preparation | homogenization, extraction and centrifugation |
| Incubation Time | 30 min |
| Detection Limit | Limit of detection (ice cream, wine, chocolate, beverages): 0.24 mg/kg (ppm) casein Limit of detection (bakery goods, sausages, cake and bread mix): 1.36 mg/kg (ppm) casein Limit of quantification (ice cream, wine, chocolate, beverages): 0.5 mg/kg (ppm) Limit of quantification (bakery goods, sausages, cake and bread mix): 2.5 mg/kg (ppm) |
| Cross Reactivity | The antibodies specifically detect α-, β- and κ-caseins of cow’s, sheep’s, goat’s and buffalo’s milk. No cross reactivity to β-lactoglobulin exists. |
| External Link I | http://www.bioavid.de/ |
RIDA® Extractor 2
Intended use:
The RIDA® Extractor 2 (R4613) is used for the sample preparation in
- RIDASCREEN®FAST Milk (R4652)
- RIDASCREEN®FAST Casein (R4612)
- RIDASCREEN®FAST β-Lactoglobulin (R4902).
The sample preparation is described in the product information of the respective kits.
| Art. No. | R4613 |
|---|---|
| Test Format | 30 ml concentrate sufficient for 15 samples |
Allergens
Accessories
DNA Preparation
Almond
Brazil nut
Casein
Cashew kernel
Celery
Coconut
Crustaceans
Egg
Fish
Gliadin / Gluten
Hazelnut
Histamine
Lupine
Lysozyme
Macadamia nut
Milk
Molluscs
Mustard
Peanut
Pistachio