Soy
Background:
Soybean (Glycine max) is a legume which has been used for thousands of years as a food. Soybean is highly nutritious and is composed of 39% protein, some of which are allergens, such as Gly m3, Gly m4, Glycinin and Trypsin-inhibitor.
Soy products are widely used in the food industry, namely as texturizers, emulsifiers and protein fillers. People allergic to soy must strictly avoid the consumption of soy containing-food products. Cross contamination during the production process often occurs and soy residues in food cannot be excluded, thus sensitive detection systems are required.
This analysis is intended to confirm the absence of Soy in food, rinse waters and swab samples.
Method
Romer Labs AgraStrip Soy
Apparatus
Romer Labs AgraStrip
Turn Around Time
Same Day for Swabs
5 to 10 Business Days for Product
Sample Required – Swab
5cm x 5cm (25 cm2) or 10cm x 10 cm (100 cm2)
Sample Required – Product
0.2 grams of a representative sample
Sample Required – Rinse Water
0.5 mL Rinse Water
Type of Test
Lateral Flow Device; Test Strip
Reportable Units
Product: ppm = mg/L
Swabs: µg/cm2
detection limit – swab
Lower Detection Limit: 2 µg/25 cm2 or 0.5 µg/100cm2 Soy
detection limit – Product
Lower Detection Limit: 2ppm Soy
detection limit – Rinse water
Lower Detection Limit: 0.11 ppm (110 ppb) Soy
Analysis Description:
Immunological rapid test in lateral flow format for the detection of Soy in food, rinse waters and swab samples (environmental samples). The extracted sample is transferred to an incubation vial that contains specific ready-to-use antibodies. If the sample contains Soy, an antigen-antibody complex will form. This is subsequently detected by the test strip.
Notes:
This assay is not appropriate for food products which are known to contain Soy. If the sample contains more than 1% (10,000 ppm) Soy, the assay will be overwhelmed and give a false-negative result.
Sampling:
Consideration must be taken that the food may contain an uneven distribution of Soy(spot contamination). It is important to provide a representative portion of food as only a small amount of material is tested.