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Name Egg White ELISA Kit
Price $820.00
Category Name
MethodEnzyme linked Immunosorbent Assay
Sample1 g
Sensitivity 0.05 ppm
Total Time~ 60 min.
Shelf Life12-18 Months from the manufacturing date

Item #:                    5138-8   Quantity:               



Egg white ELISA Test kit

Egg white ELISA Test kit Intended Use
This Egg white ELISA test kit 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. Egg Residue ELISA test kit is designed to provide a sensitive and convenient method for screening food samples for Egg residues.

Egg white ELISA Kit Components:
• Microplate: 96 wells coated with anti-ovomucoid antibodies
• Egg white ELISA protein standards
• Enzyme Conjugate, anti-ovomucoid peroxidase
• Extraction & sample dilution buffer
• Substrate Solution, TMB
• Stop Solution
• Washing Solution

Method Principle
This Diagnostic Automation/ Cortez Diagnostics Inc. Food 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 microplate. For further details please refer to complete instructions manual supplied with the product.

Background Information
Hen egg has a very high content 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. Cross contamination, 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 is one of the more frequent causes of food hypersensitivity in infants and young children. Studies have shown that Ovomucoid also known as trypsin inhibitor from chicken egg white is a major allergen of egg whites.

For more information about ELISA Kits, Rapid Tests, IFA Kits, CLIA Test Kits, or Serology tests, please see our website home page, or contact our Customer Service Representative at 818-591-3030.