RIDASCREEN®FAST Egg Protein
Product Code R6402
Bruksområde:
RIDASCREEN®FAST Egg Protein er en sandwich enzyme immunoassay (Elisa) for kvantitativ analyse av egg I næringsmidler som nudler, salatdressinger, vin, bakemixer for kaker eller brød og iskrem. Testen er kalibrert mot NIST RM8445 Standard (whole egg powder) for ELISA.
Generell informasjon:
Egg can be present as an ingredient or as a contamination in raw and cooked products. According to the EU Directive 2003/89/EG from 10th November 2003, egg must be declared on food labels as it can induce allergic reactions.
Egg white contains 9 - 11 % of protein. Four main allergenic proteins come to 80 % of the egg white proteins. These main allergens are ovomucoid (11 %), ovalbumin (54 %), ovotransferrin (12 %) and lysozyme (3.5 %). The allergenic potential of the proteins present in egg yolk is only moderate.
Spesifikasjoner:
|
Format:
|
Microtiter plate with 48 wells (6 strips with 8 removable wells each)
|
|
Standards:
|
0 ppm (zero standard), 0.5 ppm, 1.5 ppm, 4.5 ppm,
13.5 ppm whole egg powder
|
|
Sample preparation:
|
homogenization, extraction and centrifugation
|
|
Incubation time:
|
30 min
|
|
Detection limit:
|
Limit of detection: 0.27 ppm whole egg powder NIST RM 8445 (corresponds to 0.044 ppm egg white protein)
Limit of quantification: 0.5 ppm whole egg powder
(corresponds to 0.082 ppm egg white protein)
|
|
Cross-reactions:
|
The specific ployclonal antibodies detect antigens from
egg white proteins.
No cross reactivity was observed to the meat of chicken, turkey hen, pork and beef (raw/cooked).
|
Antall stk pr. pakke:48
Antall pakker pr kartong:1
Butikk 
