COMPOSITIONS AND METHODS FOR DETECTING ALLERGENS

Compositions and methods for detecting food-based allergens on a surface are disclosed. A composition can include ninhydrin and a protease enzyme. The protease enzyme can be a cysteine protease enzyme, an aspartic protease enzyme, or combinations thereof. In some embodiments, the composition can inc...

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Bibliographische Detailangaben
Hauptverfasser:	MACDONALD, John Gavin, LEONG, Waihong
Format:	Patent
Sprache:	eng
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS OR TEST PAPERS THEREFOR CONDITION-RESPONSIVE CONTROL IN MICROBIOLOGICAL ORENZYMOLOGICAL PROCESSES ENZYMOLOGY INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIRCHEMICAL OR PHYSICAL PROPERTIES MEASURING MEASURING OR TESTING PROCESSES INVOLVING ENZYMES, NUCLEICACIDS OR MICROORGANISMS METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING PHYSICS PROCESSES OF PREPARING SUCH COMPOSITIONS SPIRITS TESTING VINEGAR WINE
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Beschreibung
Zusammenfassung:	Compositions and methods for detecting food-based allergens on a surface are disclosed. A composition can include ninhydrin and a protease enzyme. The protease enzyme can be a cysteine protease enzyme, an aspartic protease enzyme, or combinations thereof. In some embodiments, the composition can include a carrier. Methods of detecting a food-based allergen on a surface can include providing a composition including ninhydrin and providing a protease enzyme. The method can include applying the composition and the protease enzyme to the surface. The method can also include allowing the ninhydrin and the protease enzyme to interact with particulates from the surface for a detection period. Detecting the food-based allergen can occur when the composition changes color after the detection period.