Soja (Soy) ELISA Kit

Soy (Glycine max) belongs to the legumes. With 39% the fraction of proteins in soy beans is very high. Many of these proteins are known for being allergenic, such as Gly m1, Glycinin, Kunitz-Trypsin-Inhibitor and Gly m4 which is known to be cross reactive to birch pollen allergen Bet v1. For this reason soy represents an important food allergen. For soy allergic persons hidden soy allergens in food are a critical problem. Already very low amounts of soy can cause allergic reactions, which may lead to anaphylactic shock in severe cases. Because of this, soy allergic persons must strictly avoid the consumption of soy or soy containing food. Partly undeclared addition of soy as additive in many foods is of particular importance. Cross-contaminations, most­ly in consequence of the production process are representing another problem. The chocolate production process is a repre­sentative example. For this reason sensitive detection systems for soy residues in food­stuffs are required. Only a few soy proteins are stable to conventional production processes (for example high temperature). For this reason robust indicator proteins are necessary for detection. Soy trypsin inhibitors (STI) are representing such proteins.