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)

Kód výsledku v 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>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

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)

Popis výsledku v původním jazyce

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).

Název v anglickém jazyce

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)

Popis výsledku anglicky

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).

Druh

O - Ostatní výsledky

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2009

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů