Product portfolio


Egg ELISA Kit – native is intended for the quantitative determination of egg white proteins in foodstuff. This kit is not suitable for the determination of egg white proteins in heat treated foodstuff (the temperature of the heat processing should not exceed 70 °C).

Egg ELISA Kit – native contains all the required reagents for extraction and quantitative determination of egg white proteins (EWP). It is possible to determine up to 41/17 samples in duplicates (96/48 wells microtiter plate) with the set Egg ELISA Kit – native.

Time required for the sample preparation and extraction: 1 hour 30 min (10 samples)
Time required for ELISA determination: 2 hours 10 min
Limit of detection (LOD): 0.08 ppm (mg/kg)
Limit of quantification: (LOQ) 0.5 ppm (mg/kg)
Calibration scale range: 0.5 – 15 ppm
Expiration time: 18 months (at 2 – 8 °C)

Prevalence in human population of the allergy to egg proteins brings this allergy type among the most significant cases, regarding their incidence rate. The estimations of its occurrence in children of the age up to 2 years range within the area from 3% to 7%. Similarly, its incidence rate in the whole population is at the percentage level of one – digit figures. The culprit allergens are present in both white of eggs and yolks. Unfortunately, the allergic effect cannot be suppressed or eliminated by heat processing of the contaminated foodstuffs. The egg lysozyme (muramidase enzyme) is applied during production of some drugs, while the egg albumin is exploited as a purification agent in the red wine production.

The determination of egg white proteins (EWP) is based on its immunochemical reaction with a specific antibody. Egg white proteins present in calibrator, control sample or analysed sample – extract of the analysed foodstuff - react in the first step with a specific antibody coated on the walls of wells of a microtiter plate. After rinsing of unbound proteins follows next the second, incubation step, during which the specific antibody conjugated with an enzyme (horse-radish peroxidase) reacts with the coated egg white proteins. After incubation, the wells are rinsed and the conjugate bound in the wells is detected by the addition of a chromogenic substrate. The intensity of resulting colouration is proportional to the concentration of egg white proteins in calibrators and samples.