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Ovalbumin ELISA Kit

Product Name:

Ovalbumin ELISA Kit

Price:

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Description:

Ovalbumin (OVA) is the major protein that can be found in egg white, it makes up approx. 55% of the total protein. The ovalbumin protein of chickens has a molecular weight of 45 kDa, containing 385 amino acids and adopts a serpin-like structure. People who experience egg allergy are found to display a hypersensitivity to one or more of the proteins which are present in either the yolk or whites of chicken or hen’s eggs and this can result in causing an overreaction of the immune system. The proteins found in the egg white include: ovomucoid, ovalbumin, ovotransferrin and lssozyme, whilst the egg yolk proteins include: phosvitin, livetin and apovitillin. Even a small amount of consumption of these proteins can lead to an allergic reaction. Symptoms are found to occur within a short period of time after exposure which is often within the digestive tract. Allergic people may experience difficulty in swallowing, vomiting, nausea, bloating and even diarrhoea. Usually the skin is can also be affected and results in itching, redness and hives. Other symptoms include: facial swelling, atopic dermatitis, respiratory symptoms (rhinitis or asthma) and in rare cases cardiac arrest may occur.

Shelf Life:

12 months

Cross-reaction Rate:

Egg White Protein (total) (75%), Conalbumin (< 0.2%), Lysozyme, Ovomucoid (< 0.02%), Bovine Gelatine, Fish, Isinglass, Non Fat Dry Milk, Fish Gelatine (0%).

Detection Limit:

4.0 ppm

Detection Method:

ELISA

Incubation Time:

60 minutes

Intended Use:

Ovalbumin ELISA kit is a procedure intended for analysing quantitative levels of ovalbumin (OVA) residues in food (such as wine). This assay has a minimum analytical sensitivity limit of 4.0 ppb.

Packaging:

96 well ELISA microplate

Precision:

3-4%

Range of Quantitation:

25.0 ppm

Recovery Rate:

After spiking wine samples with different amounts of ovalbumin, 95-115% recovery results were obtained.

Sample:

Food (Wine)

Sample Size:

100 µL

Sensitivity:

The minimum detection sensitivity level of ovalbumin (OVA) residues using this ovalbumin ELISA kit was 4.0 ppb. The standard range for this assay is 25.0-500.0 ppb.

Storage Conditions:

All reagents supplied need to be stored at 2-8°C, unopened reagents will retain reactivity until expiration date. Do not use reagents beyond this date.

Substrate:

TMB 450 nm

Tags:

Food Analytic / Safety

It should be noted that our products are for research purposes only. Not suitable for any clinical use.

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