Menu
Search
Personal menu
EN
PT
EN
EN
PT
Search store
Close
My account
My account
Close
Register
Log in
Products
Menu
Close
Products
Back
Equipments
Back
Agitators - Incubators - Vortexes
Autoclave Dry Heat Sterilizer
Automatic Pipettors and Liquid Dispensers
Baths and Heating Thermoblocks
Centrifuges
Electrodes (pH - conductivity - oxygen)
Electrophoresis
ELISA Tests
Freezers and Refrigerators
Homogenizers
Laboratory Balances
Lateral Flow Tests
Microbiological Incubators and Chambers
Micropipettes and Electronic Pipettes
Microscopes
PCR and Laminar Flow Chambers
Real Time PCR Tests
Spectrophotometers
Ultrasounds and Sonicators
Water Purifiers
Food
Back
Beverages Quality
Food Adulteration
Food Allergens
Food Safety
Genetically Modified Organisms (GMO)
Mycotoxins
Plant Pathogens
Water Quality
Other Food Tests
Human
Back
Bacteria in Humans
Covid-19 Tests
Fungi in Humans
Parasites in Humans
Virus in Humans
Other Tests for Humans
General Laboratory Solutions
Back
Antibiotics - Enzymes - Buffers
Cloning and Cell Research
Culture Media
DNA/RNA Amplification and Analysis
DNA/RNA Extraction and Purification
Plasticware
Veterinary
Back
Bacteria
Fungi
Hormones
Parasites
Virus
Other Tests for Animals
About Us
Services
Blog
Share:
Share on Twitter
Share on Facebook
Share on Pinterest
Home
/
Food
/
Food Allergens
/
Egg White ELISA
Egg White ELISA
Brand:
Diagnostics
Enzyme immunoassay for the quantitative determination of Egg White proteins in food
SKU:
DEEGGE01
Register or Log In in order to request a quote
Register
Login
Products specifications
Technology
ELISA
Sizes
96 tests
Enzyme Immunoassay for the quantitative determination of Egg White proteins in food.
Background:
Hen’s egg (Gallus gallus) is very rich of proteins and represents an important food source for humans. While proteins of egg yolk only have minor allergenicity, many proteins of egg white are known to be allergenic. In addition to ovalbumin, ovotransferrin, lysozyme and livetin, ovomucoid represents the most important allergen. Unlike the other allergens ovomucoid is heat stable and can resist common production processes like baking. For allergic persons the consumption of egg white represents a critical problem. Already very low amounts of the allergen can cause allergic reactions, which may lead to anaphylactic shock in severe cases. Because of this, egg allergic persons must strictly avoid the consumption of eggs or egg containing food. Non-declared addition of egg in food is hazardous for allergic people. Crosscontamination, mostly in consequence of the production process is often noticed. The chocolate production process is a representative example. For the detection of egg white protein residues, sensitive detection systems are required. Egg White ELISA represents a highly sensitive detection system for egg white protein based on ovomucoid and is particularly capable of the quantification of egg white residues in pasta, bakery products, sausage and chocolate.
Description:
The Egg White quantitative test is based on the principle of the enzyme linked immunosorbent assay. An antibody directed against ovomucoid is bound on the surface of a microtiter plate. Egg white (ovomucoid) containing samples or standards are given into the wells of the microtiter plate. After 20 minutes incubation at room temperature, the wells are washed with diluted washing solution to remove unbound material. A peroxidase conjugated second antibody directed against ovomucoid is given into the wells and after 20 minutes of incubation the plate is washed again. A substrate solution is added and incubated for 20 minutes, resulting in the development of a blue colour. The colour development is inhibited by the addition of a stop solution, and the colour turns yellow. The yellow colour is measured photometrically at 450 nm. The concentration of ovomucoid and with this the contration of egg white is directly proportional to the colour intensity of the test sample.
Product Features:
- The kit contains reagents for 96 determinations;
- Microtiter plate consisting of 12 strips with 8 breakable wells;
- Egg white protein standards: 0, 0.4, 1, 4, 10 ppm;
- ELISA reader at 450 nm;
- Standard range: 0.4 - 10 ppm;
- Sensitivity analytical: 0.05 ppm.
Similar Products
Milk ELISA
Enzyme immunoassay for the quantitative determination of bovine milk protein in food
0.929487481713295
ELISA Kit II for Peanut
Quantitative determination of individual proteins of allergic ingredients in processed or unprocessed food, using an innovative extraction solution
0.9292161017656326
Rapid Test for Egg - food and surfaces
Dip-stick tests for the allergen Egg in food, rinsing water and working surfaces. The kits contain all materials required for running the test. Can be used for food, rinsing water and working surfaces.
0.9279433488845825
Fish (Parvalbumin) ELISA
Enzyme immunoassay for the quantitative determination of fish in food
0.9246737733483315
ELISA Kit II for Buckwheat
Quantitative determination of individual proteins of allergic ingredients in processed or unprocessed food, using an innovative extraction solution
0.922414980828762
Cookies help us deliver our services. By using our services, you agree to our use of cookies.
OK
Learn more