ELISA kit for determination of egg white proteins ? Collaborative study (Book of Abstracts, 4th International Symposium on Recent Advances in Food Analysis, November 4-6, 2009, Prague, Czech Republic, page 508, ISSN 978-80-7080-726-2)

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027022%3A_____%2F09%3A00000091" target="_blank" >RIV/00027022:_____/09:00000091 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
ELISA kit for determination of egg white proteins ? Collaborative study (Book of Abstracts, 4th International Symposium on Recent Advances in Food Analysis, November 4-6, 2009, Prague, Czech Republic, page 508, ISSN 978-80-7080-726-2)
Original language description
A collaborative study in 10 laboratories was performed to prove the validation of ELISA method developed for quantitative egg white proteins (EWP) determination in foods. The ELISA kit used for this study is based on sheep polyclonal antibody. The kit does not produce any false positive results or cross-reactivity with broad range of food matrix with zero content of egg white proteins. All participants obtained Egg ELISA native kit with the SOP, samples and a results form. The study included 10 food samples (rice, mixture for yoghurt cake, farmer soup, egg pasta, 2 samples of red wine, a mixture for potato dumplings, a mixture for bread roll dumplings, a mixture for pancake, a pizza mixture and 6 flour mixtures. Four samples of blank food matrices showed EWP content lower than the first standard (EWP concentration 0.5 mg/kg). One food sample matrix with declared zero content of EWP revealed EWP content higher than standard 3 (15 mg kg).
Czech name
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Czech description
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Publication year
2009
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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