Milk proteins are the most common food allergens in children. Accurate detection and labeling is vital to inform consumers about potentially dangerous foods.
In this inquiry-based experiment, students will master the concepts behind the enzyme-linked immunosorbent assay (ELISA). Students will perform an ELISA to detect the presence and measure the concentration of whey protein in various food products.
For 10 groups of students.
Time required: 2 hours.
Kit includes: instructions, 10X Dilution Buffer, Whey Antigen, 10X PBST (Wash Buffer), Primary Antibody, Secondary Antibody, Aminosalicylic Acid, Hydrogen Peroxide, microtiter plates, snap-top microcentrifuge tubes, homogenization pestles with tubes, 15 & 50 ml conical tubes, transfer pipettes
All you need: Various food samples to be tested, distilled or deionized water, beakers or flasks, paper towels, 37˚C incubator, disposable lab gloves, safety goggles, adjustable micropipettes (5-50µl, 100-1000µl) and tips, digital camera or cell phone with camera (optional), computers with internet, image analysis program, and graphing program (optional).