Soy
Although the incidence of allergy to Soybean proteins is quite low in comparison with other major food proteins, the gradually increasing consumption of Soybean products makes the identification and characterization of major Soy allergens a focus of investigation (Helm et al 2000). The major allergens of soybean have not been as well characterized as peanut allergens. However, two Soy proteins have been identified as antigenic.(Eigenmann et al. 1996)
Enhanced Assay.
This assay detects multiple Soy Proteins and is based on comparison to Soy Flour Protein concentrations.
Controls Supplied
0, 2.5, 5.0, 10.0, 25.0 ppm
Total test time is approximately 80 minutes on extracted samples.
