Egg White ELISA Kit

Sample

Food

Detection Method

sELISA

Intended Use

Enzyme Immunoassay for the Quantitative Determination of Egg White Proteins in Food

Contents of Kit

The kit contains reagents for 96 determinations. They have to be stored at 2-8°C. Expiry data are found on the labels of the bottles and the outer package.
1. Microtiter plate consisting of 12 strips with 8 breakable wells each, coated with anti-ovomucoid antibodies.
2. Egg white protein standards (0; 0.4; 1; 4; 10 ppm of egg white protein): 5 vials with 1.0 mL each, dyed red, ready-touse.
3. Conjugate (anti-ovomucoid-peroxidase): 15 mL, dyed red, ready-to-use.
4. Substrate Solution (TMB): 15 mL, ready-to-use.
5. Stop Solution (0.5 M H₂SO₄): 15 mL, ready-touse.
6. Extraction and sample dilution buffer (Tris): 2 × 120 mL as 10× concentrate, dyed red. Dilute 1+9 with distilled water. Stored at 4°C the diluted buffer is stable for at least one week. If during the cold storage crystals precipitate, the concentrate should be warmed up to 37°C for 15 minutes.
7. Washing Solution (PBS + Tween 20): 60 mL as 10× concentrate. Dilute 1+9 with distilled water. Stored at 4°C the diluted buffer is stable for at least 4 weeks. If during the cold storage crystals precipitate, the concentrate should be warmed up to 37°C for 15 minutes.
8. Plastic bag to store unused microtiter strips.
9. Instruction Manual.

Storage

Stored at 2-8°C. Expiry data are found on the labels of the bottles and the outer package. For more detailed information, please download the following document on our website.

Precision

Intra-assay Precision: 4 - 9%
Inter-assay Precision: 3 – 7%
Inter-lot Precision: 5 - 11%

Sensitivity

The limit of detection (LOD) of the Egg White test is 0.05 ppm. The limit of quantification (LOQ) of the Egg White test is 0.4 ppm. Due to the variety of sample matrices and their influence on the blank, results less than the LOQ should be treated as negative.

General Description

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. Nondeclared 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 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.