ELISA method
- Presentation: 96 wells
- Method: Sandwich ELISA
- Limit of detection: 4 ppb
- STD Concentration: 0 - 25 - 100 - 250 - 500 ppb
Advantages
- Fast, standard method
- High sensitivity
- Liquid reagent, stable until the expiration date
- Easy sample preparation
Ovalbumin is an allergenic protein contained in eggs and egg products. As set forth by law, the presence of traces of this protein should be labeled due to the risk posed to the health of allergic individuals. In addition to foods that naturally contain ovalbumin, there may be traces of this protein in processed foods due to cross-contamination or the use of additives. Ovalbumin is used as a clarifier finding agent in the winemaking process.
Ovalbumin reagent is a sandwich enzyme-linked immunosorbent assay (ELISA) for the quantitative analysis of casein traces in wine and food samples.
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