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Egg White ELISA Kit

  • Created on the 6 October, 2017.

BACKGROUND

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. This ELISA assay is a protocol which offers a highly sensitive procedure to quantify the presence of egg white residues in bakery products, chocolate, pasta and sausage.

INTENDED USE

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.

SENSITIVITY

The minimum detection sensitivity level of egg white (albumen) using this egg white ELISA kit was 0.05 ppm. The standard assay range for this kit is 0.4 – 10.0 ppm.

REFERENCES

  1. ELISA kit for determination of egg white proteins: interlaboratory study. J AOAC Int. (2010) 93 (6): 1923-9. Tomková K., et al.
  2. Primary structure of potential allergenic proteins in emu (Dromaius novaehollandiae) egg white. J Agric Food Chem. (2010) 58 (23): 12530-6. Maehashi K., et al.
  3. Detection of hen’s egg white lysozyme in food: comparison between a sensitive hplc and a commercial ELISA method. Commun Agric Appl Biol Sci. (2007) 72 (1): 215-8. Kerkaert B. and De Meulenaer B.
  4. Food-cooking processes modulate allergenic properties of hen’s egg white proteins. Int Arch Allergy Immunol. (2013) 160 (2): 134-42. Liu X., et al.
  5. Anaphylactic reaction to probiotics. Cow’s milk and hen’s egg allergens in probiotic compounds. Pediatr Allergy Immunol. (2012) 23 (8): 778-84. Martín-Muñoz M.F., et al.

ADDITIONAL INFORMATION

  • Full Name: Egg White ELISA Kit
  • Sample Type: Food
  • Sensitivity: 0.05 ppm

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Your secretory IgA ELISA kit gave good results and I was also really impressed with how quickly we received it.

L. Johnston
PhD Student / University of Glasgow

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Dr. P. Anderson
Lecturer / University College London (UCL)

I am a first time user and found that your instruction manual was very easy to follow. The insulin ELISA kit performed well and I was happy with the results that were generated.

J. Thomas
Senior Technician / Addenbrooke’s Hospital

I carried out a pilot study comparing the performance of many ELISA kits from different suppliers and found your kits to be one of the better performers. We observed good linearity and tight replicates.

Dr. C. Davies
Lead Scientists / AstraZeneca

You are my first point of contact when I am looking to purchase ELISA kits. You have such an easy and simple system, yet it is very effective.

A. Shaw
Purchasing / University of Oxford