Durotest® S

The test uses a monoclonal antibody, which is specific to the protein friabilin, present only in non-durum wheats.

Flour samples are extracted to release any friabilin protein, which may be present. The extract is then absorbed onto the membrane, and the strip is saturated with a blocking agent.

An enzyme labelled monoclonal antibody specific to the protein friabilin is then added. If non-durum wheat is present in the sample then a complex will be formed between the friabilin protein and the enzyme labelled antibody.

After washing the strip, a clear coloured staining reagent is added which forms a blue/purple coloured deposit in the presence of the friabilin /antibody enzyme complex. The degree of blue/purple colour with the sample is proportional to the percentage of non-durum wheat and can be compared to a 3% non-durum wheat standard to give a semi-quantitative result.

Specificity: Uses a monoclonal antibody for friabilin found in non-durum wheat.

Sensitivity: Can detect 3% non-durum wheat in semolina.

Interpretation: Results are read visually.

Rapid: Results within 1 hour.

Assessed: Tested in a BPPA, BCR, MAFF trial for durum wheat authenticity.

Robust: Shelf life of 12 months at 4°C.