Chicken Egg White proteins ELISA Kit (ARG80796)

$799.00

Size: 96 wells
Conjugation: HRP
Supplier: Arigo Biolaboratories

Overview


Supplier : Arigo Biolaboratories

 Production type ELISA Kits
Tested Reactivity Chicken
Tested Application ELISA
Specificity
Target Name Egg White proteins
Conjugation HRP
Conjugation Note Substrate: TMB and read at 450 nm
Sensitivity 0.05 ppm
Detection Range
Sample Type food (extraction, dilution)
Sample Volume 100 ul
Precision

CV: <10%

Full Name Egg White proteins
Alternate Names Check alternative names for the Chicken Egg White proteins ELISA Kit

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Application Instructions

 

Assay Time 20, 20 min (RT), 20 min (RT/dark)


Properties

 

Form 96 wells
Storage instruction Store the kit at 2-8°C. Keep microplate wells sealed in a dry bag with desiccants. Do not expose test reagents to heat, sun or strong light during storage and usage. Please refer to the product user manual for detail temperatures of the components or simply ask Antibodyplus for ELISA troublesooting.
Note Antibodyplus and Arigo provide the most validated ELISA kits for researchers. For laboratory research only, not for drug, diagnostic or other use.
User’s manual of Chicken Egg White proteins ELISA Kit  Download
size

96 wells

Cat No.

ARG80796

Conjugation note

Substrate: TMB and read at 450 nm

Sensitivity

0.05 ppm

Sample type

food (extraction, dilution)

Sample Volume

100 ul

Precision

CV: <10%

Target name

Egg White proteins

Assay time

20, 20 min (RT), 20 min (RT/dark)

Store at

4 Celcius degree

Storage instruction

Store the kit at 2-8 Celcius degree. Keep microplate wells sealed in a dry bag with desiccants. Do not expose test reagents to heat, sun or strong light during storage and usage. Please refer to the product user manual for detail temperatures of the components.

Background

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 per?sons must strictly avoid the consumption of eggs or egg containing food. Non-declared addition of egg in food is hazardous for allergic people. Crosscontamination, most?ly in consequence of the production pro?cess is often noticed. The chocolate production pro?cess is a repre?sentative 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.

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