Buckwheat (Fagopyrum esculentum) has been recognized as a common foodallergen in Korea, Japan and other countries. There is a growinginterest in buckwheat products as a health food and as a substitute forwheat flour in gluten-allergenic persons in Western countries.

Commodities that have shown suitability for use with this kit include:
SoyFlour, Cookie Mix, Fried Noodles, Egg Pasta, Pasta, Semolina, PlainWheat Flour, Polenta, Corn (Maize) Flour, Sushi Rice, Brown MediumGrain Rice, Long Grain White Rice.


Intended Use
TheELISA SYSTEMS Buckwheat Protein Residue assay is an enzyme-linkedimmunosorbent assay (ELISA) that may be used to screen appropriate foodproducts for the presence of Buckwheat protein material caused bycross-contamination with Buckwheat products and residues. This assay isa rapid and reliable test which significantly reduces the time requiredto screen appropriate food products for the presence of Buckwheatresidues.

This assay is based on comparison to Buckwheat Flour Protein Concentrations

Kit Controls Supplied
0, 2.5, 5.0, 10.0, 25.0 ppm Buckwheat Protein

Total test time is approximately 45 minutes on extracted samples