- Created on the 6 October, 2017.
Egg white ELISA kit can be used for determining quantitative amounts of egg white protein in food (such as pasta, sausage, bakery products and chocolate). This assay has a minimum analytical sensitivity limit of 0.05 ppm.
Egg white (also known as albumen) is the clear liquid that is contained within an egg. It consists mainly (approx. 90%) water and dissolved proteins (approx. 10%) such as albumins, globulins and mucoproteins. Egg white contains no fat and the carbohydrate content is below 1%, also around 50% of the protein present within the egg is contained within the egg white. They are particularly useful in foods (for example mousse and meringue) and also in the preparation of vaccines (such as influenza). Even though egg whites are a major source of low-fat and provide a high protein nutrition, there are a small number of individuals who cannot eat them. Egg allergy are found in greater number of infants when compared to adults and many children tend to outgrow this by the age of five. There are also some people who develop food intolerance to egg whites. Eggs are also susceptible to contamination to Salmonella and the risk of cross contamination remains when people who have handled contaminated eggs and then handle other foods or even items within the kitchen. Some of the symptoms of egg allergies include: respiratory problems, skin reactions, stomach pains and anaphylaxis. The following egg white ELISA kit is a protocol which offers a highly sensitive procedure to quantify the presence of egg white residues in bakery products, chocolate, pasta and sausage.
The minimum detection sensitivity level of albumen using current egg white ELISA kit was 0.05 ppm. The standard range for this assay is 0.4 – 10.0 ppm.
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- Full Name: Egg White ELISA Kit
- Sample Type: Food
- Sensitivity: 0.05 ppm