- Created on the 12 October, 2017.
Ovalbumin (OVA) is the major protein that can be found in egg white, it makes up approx. 55% of the total protein. The ovalbumin protein of chickens has a molecular weight of 45 kDa, containing 385 amino acids and adopts a serpin-like structure. People who experience egg allergy are found to display a hypersensitivity to one or more of the proteins which are present in either the yolk or whites of chicken or hen’s eggs and this can result in causing an overreaction of the immune system. The proteins found in the egg white include: ovomucoid, ovalbumin, ovotransferrin and lssozyme, whilst the egg yolk proteins include: phosvitin, livetin and apovitillin. Even a small amount of consumption of these proteins can lead to an allergic reaction. Symptoms are found to occur within a short period of time after exposure which is often within the digestive tract. Allergic people may experience difficulty in swallowing, vomiting, nausea, bloating and even diarrhoea. Usually the skin is can also be affected and results in itching, redness and hives. Other symptoms include: facial swelling, atopic dermatitis, respiratory symptoms (rhinitis or asthma) and in rare cases cardiac arrest may occur. The ELISA assay represents a highly sensitive protocol that is capable of quantifying ovalbumin residues in wine.
Ovalbumin ELISA kit is a procedure intended for analysing quantitative levels of ovalbumin residues in food (such as wine). This assay has a minimum analytical sensitivity limit of 4.0 ppb.
The minimum detection sensitivity level of ovalbumin residues using this ovalbumin ELISA kit was 4.0 ppb. The standard assay range for this kit is 25.0 – 500.0 ppb.
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- Full Name: Ovalbumin ELISA Kit
- Sample Type: Food
- Sensitivity: 4.0 ppb