Determination of egg proteins in food products by enzyme immunoassay

An enzyme-linked immunosorbent assay (ELISA) was developed to determine the presence of egg proteins in foods. The polyclonal antibodies developed were specific to whole egg proteins and did not cross-react with any of the 38 nuts, legumes, or other common food ingredients tested. The concentrations...

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Veröffentlicht in:	Journal of AOAC International 2000-01, Vol.83 (1), p.139-143
Hauptverfasser:	Yeung, J M, Newsome, W H, Abbott, M A
Format:	Artikel
Sprache:	eng
Schlagworte:	Antibody Specificity Bread - analysis Egg Proteins - analysis Enzyme-Linked Immunosorbent Assay - methods Food Analysis - methods Hot Temperature Ice Cream - analysis Protein Denaturation Quality Control Reproducibility of Results Sensitivity and Specificity
Online-Zugang:	Volltext
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