Full Name: Egg White ELISA Kit
Sample Type: Food (Chocolate, Bakery Products, Pasta, Sausage)
Sensitivity: 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. It contains no fat and the carbohydrate content is below 1%, also around 50% of the protein present. They are particularly useful in foods (for example mousse and meringue) and also in the preparation of vaccines (such as influenza).
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. Eggshell is also a potential allergen and cross contamination is a risk. Some people who have egg allergy may be able to tolerate eggs if they are cooked in the shell instead of other ingredients.
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.
All reagents supplied need to be stored at 2 °C – 8 °C, unopened reagents will retain reactivity until expiration date. Do not use reagents beyond this date.
- Microtiter Plate: Coated with anti-ovomucoid antibodies.
- Egg white protein standards 1-5: Concentration 0-10 ppm.
- Conjugate (Anti-Ovomucoid-Peroxidase).
- Substrate Solution (TMB).
- Stop Solution.
- Extraction and sample dilution buffer (Tris)(10x).
- Washing Solution (PBS + Tween 20)(10x Concentrate).
- Instruction Manual.
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.
– Sensitivity: Limit of detection, LOD (0.05ppm), Limit of quantification, LOQ (0.4ppm)
– Specificity: The following displayed some cross reactions: Ovomucoid (614%), Conalbumin (2.6%), Ovalbumin (0.25%), Chicken (raw)(< 0.001%), Lysozyme (< 0.0003%), Duck (raw) (< 0.0002%). No cross reaction was detected for the following: Adzuki bean, Fish gelatin, Poppy seed, Almond, Hazelnut, Pork, Apricot, Isinglass, Prawn, Barley, Kidney bean, Pumpkin seed, Beef, Kiwi, Rice (brown), Bovine gelatin, Lecithin, Rice (white), Brazil nut, Lentil, Rye, Buckwheat, Linseed, Sesame, Cashew nut, Macadamia, Sheep’s milk, Cherry, Oats, Shrimps, Chestnut, Octopus, Soy, Chicken (cooked), Pea, Split peas, Chickpea, Peach, Saccharose, Cocoa, Peanut, Sunflower seeds, Coconut, Pecan, Turkey, Cod, Pine nut, Walnut, Corn, Pistachio, Wheat, Cow’s milk, Plum.
– Intra-Assay Precision: 4 – 9%
– Inter-Assay Precision: 3 – 7%
– Linearity: 93 – 112%
– Recovery: Sausage (98%), Pasta (91%), Cookies (85%), Biscuit (83%), Dark chocolate (82%).
- ELISA kit for determination of egg-white proteins: interlaboratory study. J AOAC Int. (2010) 93 (6): 1923-9. Tomková K., et al.
- 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.
- 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.
- 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.
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