Chicken Lysozyme ELISA Kit (ARG80805)

$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 Lysozyme
Conjugation HRP
Conjugation Note Substrate: TMB and read at 450 nm
Sensitivity 2 ppb
Detection Range
Sample Type food (extraction, centrifugation, dilution)
Sample Volume 100 ul
Precision

CV: <10%

Full Name lysozyme (renal amyloidosis)
Alternate Names Check alternative names for the Chicken Lysozyme 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 Lysozyme ELISA Kit  Download
size

96 wells

Cat No.

ARG80805

Conjugation note

Substrate: TMB and read at 450 nm

Sensitivity

2 ppb

Sample type

food (extraction, centrifugation, dilution)

Sample Volume

100 ul

Precision

CV: <10%

Target name

Lysozyme

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, ovomucoid and livetin, lysozyme represents an important allergen. Primarily lysozyme is used as a preservative in wine and cheese industry. For allergic persons the consumption of lysozyme 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, lysozyme allergic per?sons must strictly avoid the consumption of lysozyme containing food. Non-declared addition of lysozyme in food is hazardous for allergic people. Cross-contamination, most?ly in consequence of the production pro?cess, is also problematic. Since July 1, 2012 the European Union requests allergen labeling for wine if milk or egg proteins are used during the production and are still present at a detection level of 0.25 mg/L or greater. Thus for the detection of lysozyme residues, sensitive assay systems are required. The Lysozyme ELISA represents a highly sensitive detection system for lysozyme and is particularly capable of the quantification of lysozyme residues in wine and cheese.

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