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Mustard ELISA Kit-specific is intended for the quantitative determination of white mustard (Sinapsis alba) in raw as well as heat treated foodstuff.

Mustard ELISA Kit-specific contains all the required reagents for extraction and quantitative determination of white mustard proteins.

Time required for the sample preparation and extraction: 1 hour (10 samples)
Time required for ELISA determination: 2 hours 10 min
Limit of detection (LOD) 0.06 mg/kg (ppm)
Limit of quantification (LOQ) 0.5 mg/kg (ppm)
Calibration scale range 0.5 – 15 mg/kg (ppm)
Expiration time 18 months (at 2 – 8 °C)

Mustard, as a food ingredient, is prepared from mustard plant seeds. It is namely white mustard (Sinapis alba) used for the production of yellow "full-fat" mustard.

In terms of its prevalence, mustard allergy is some fifth or sixth most frequent food allergy. Its incidence is closely related to mustard consumption in the region.

The main allergen in white mustard is a protein with the molecular weight of 14 kDa marked as Sin a 1. This allergen is thermal-resistant and not subject to enzymatic cleavage. Minimal doses of Sin a 1 protein to induce an allergic reaction are in microgram amounts.

The determination of white mustard is based on its immunochemical reaction with a specific antibody.

White mustard present in calibrator, control sample or analysed sample – extract of the analysed foodstuff - reacts in the first step with a specific antibody coated on walls of wells of a microtiter plate. Washing out of unbound proteins follows next the second, incubation step, during which the specific antibody conjugated with the enzyme – horse-radish peroxidase – reacts with the coated mustard. After expiry of the necessary incubation period comes washing out the wells and then the addition of a chromogenic substrate will enable to detect the remaining coated peroxidase. The intensity of colouration thus developed is proportional to the concentration of mustard in calibrators and samples.