Mustard ELISA Kit

Mustard belongs to the Brassica plants. With about 30-35% the fraction of proteins in mustard seed is very high. Some of these proteins are known for being aller­genic, such as Sin a 1 and Bra j 1. These proteins are predominantly heat resistant making them stable to different production processes. In addition to brown mustard (Brassica juncea) and black mustard (Brassica nigra) primarily yellow mustard (Sinapsis alba) is used as an ingredient in many foods and food preparations. For mustard allergic persons hidden mustard allergens in food are a critical problem. Already very low amounts of mustard can cause allergic reactions, which may lead to anaphylactic shock in severe cases. Because of this, mustard allergic per­sons must strictly avoid the consumption of mustard or mustard containing food. Cross-contamination, most­ly in consequence of the production pro­cess, is often noticed. The sau-sage production pro­cess is a repre­sentative ex-ample. This explains why in many cases the exis-tence of mustard residues in food cannot be ex-cluded. For this reason sensitive detection systems for mustard residues in food­stuffs are required. The Mustard ELISA represents a highly sensitive detection system for yellow mustard and is particularly capable of the quantification of residues in sausage, dressings, soups, cheese and mixed herbs. Due to high cross-reactivity the test is also suitable for the detection of brown mustard and black mustard.