The SENSISpec Egg White ELISA 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. The assay is validated on The BoltTM automated ELISA system.
Please note that heat treatment results in reduced recoveries.
Hen’s egg (Gallus gallus) is very rich 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. Crosscontamination, 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.
The SENSISpec Egg White ELISA 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.
Please note that heat treatment results in reduced recoveries.
