Egg White ELISA Kit SENSISpec 48-Well Allergen Test

The SENSISpec Egg White ELISA Kit represents a highly sensitive detection system for egg white protein, based on ovalbumin measurement, with demonstrated capacity to quantify egg white protein residues in foods such as pasta, baked goods, sausages, and chocolate. This assay has been validated on the Bolt™ automated ELISA system. Please note that thermal processing may result in reduced recovery rates. Chicken egg (Gallus gallus) is a protein-rich food and represents an important dietary source for humans. While egg yolk proteins possess only mild allergenic properties, numerous egg white proteins are recognized as allergens. Ovalbumin, ovotransferrin, lysozyme, and livetin, along with ovalbumin, represent the most significant allergens. Unlike other allergens, ovalbumin is heat-stable and can resist common production processes such as baking. This kit employs a sandwich enzyme immunological test principle on a 96-well microplate format with 60-minute total incubation (20/20/20 minutes) for optimal sensitivity and specificity.

Technical Specifications

Applications

• Food allergen screening in processed food products (pasta, baked goods, sausages, confectionery)
• Quality control and regulatory compliance testing
• Detection of egg white protein residues in cross-contamination risk assessment
• Food safety and HACCP program implementation
• Manufacturer allergen labeling verification
• Research applications in food protein analysis