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Detection of Egg Allergen Protein in Food Products by Sandwich-antibody Enzyme Linked Immunosorbent Assay

Shiwei Zhang

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Abstract

[Objective] The aim of the research was to develop enzyme linked immunosorbent assay(ELISA) for egg allergen in food products.[Method] With ovalbumin as the target analyte,in order to detect ovalbumin,the antibodies against ovalbumin were prepared.The sandwich-antibody ELISA method was established which used monoclonal antibody for the coating antibody and enzyme labeled polyclonal antibody for second antibody.[Result] The IC50 was 260 ng/ml.The limits of detection were 10 ng/ml.Recoveries of ovalbumin fortified ranged from 84.2% to 89.8%.The RSD were less than 10%.[Conclusion] The method was stable and reliable,which could meet the demand to detect the egg allergen in food exactly and quickly.

About this research paper

What this paper is about

[Objective] The aim of the research was to develop enzyme linked immunosorbent assay(ELISA) for egg allergen in food products.[Method] With ovalbumin as the target analyte,in order to detect ovalbumin,the antibodies against ovalbumin were prepared.The sandwich-antibody ELISA method was established which used monoclonal antibody for the coating antibody and enzyme labeled polyclonal antibody for second antibody.[Result] The IC50 was 260 ng/ml.The limits of detection were 10 ng/ml.Recoveries of ovalbumin fortified ranged from 84.2% to 89.8%.The RSD were less than 10%.[Conclusion] The method was stable and reliable,which could meet the demand to detect the egg allergen in food exactly and quickly.

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Available abstract

[Objective] The aim of the research was to develop enzyme linked immunosorbent assay(ELISA) for egg allergen in food products.[Method] With ovalbumin as the target analyte,in order to detect ovalbumin,the antibodies against ovalbumin were prepared.The sandwich-antibody ELISA method was established which used monoclonal antibody for the coating antibody and enzyme labeled polyclonal antibody for second antibody.[Result] The IC50 was 260 ng/ml.The limits of detection were 10 ng/ml.Recoveries of ovalbumin fortified ranged from 84.2% to 89.8%.The RSD were less than 10%.[Conclusion] The method was stable and reliable,which could meet the demand to detect the egg allergen in food exactly and quickly.

Key concepts: Ovalbumin, Polyclonal antibodies, Allergen, Antibody, Chemistry, Monoclonal antibody, Enzyme, Analyte

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