Egg White In Food ELISA Kit description:

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





Materials Provided with Egg White Elisa test kit:
1. Microplate consisting of 12 strips each with 8 breakable wells,
coated with anti-ovomucoid antibodies
2. Egg white ELISA protein standards
(0; 0.4; 1; 4; 10 ppm of egg white protein), 5 vials with 1.0 mL
3. Egg White EIA Conjugate (anti-ovomucoid peroxidase)
4. Substrate Solution (TMB) 15 mL, ready-to-use
5. Stop Solution (0.5 M H2SO4)15 mL, ready-to-use
6. Egg White ELISA Extraction & sample dilution buffer (Tris) 10x
7. Egg White EIA Washing Solution (PBS + Tween 20) 10x
8. Plastic bag to store unused microtiter strips


Materials required but not provided
1. Precision pipettes & tips
2. ELISA Microplate Washer
3. ELISA Microplate Reader (450 nm)




Egg White Elisa Test Background Information:
Hen 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. 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.




Egg White Elisa Test Principle:
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 microtiter plate.



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