Egg White ELISA Kit SENSISpec 96-Well Allergen Test

The SENSISpec Egg White ELISA Kit provides highly sensitive detection of egg white protein residues based on ovomucoid recognition, with specific capability to quantify egg white allergen content in foods such as pasta, baked goods, sausages, and chocolate. The assay has been validated on the Bolt™ automated ELISA system. Heat treatment may result in reduced recovery rates. Chicken egg (Gallus gallus) is protein-rich and represents a significant food source for humans. While egg yolk proteins possess only mild allergenic properties, egg white contains multiple allergenic proteins. The primary allergens include ovalbumin, ovotransferrin, lysozyme, and ovalbumin together with ovomucoid, with ovomucoid being one of the most important allergens. Unlike other allergens, ovomucoid is heat-resistant and can withstand common production processes such as baking.

Technical Specifications

Applications

• Food allergen detection in processed foods (pasta, baked goods, sausages, chocolate)
• Quality assurance and regulatory compliance in food manufacturing
• Egg white contamination screening in allergen-free production lines
• Cross-contamination monitoring in multi-product facilities
• Validation of cleaning procedures and allergen control measures