Determination of egg proteins in food products by enzyme immunoassay

作     者：Yeung, JM Newsome, WH Abbott, MA 

作者机构：Natl Food Proc Assoc Washington DC 20005 USA Hlth Canada Hlth Protect Branch Food Directorate Bur Chem SafetyFood Res DivPL Ottawa ON K1A 0L2 Canada 

出 版 物：《JOURNAL OF AOAC INTERNATIONAL》 (国际公职分析化学师协会志)

年 卷 期：2000年第83卷第1期

页      面：139-143页

核心收录：

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 09[农学] 0703[理学-化学] 

主　　题：抗体特异性 面包/分析 卵蛋白质类/分析 酶联免疫吸附测定/方法 食品分析/方法 热温度 冰淇淋/分析 蛋白质变性 质量控制 结果可重复性 敏感性与特异性 

摘      要：An enzyme-linked immunosorbent assay (ELISA) was developed to determine the presence of egg proteins in foods. The polyclonal antibodies developed were specific to whole egg proteins and did not cross-react with any of the 38 nuts, legumes, or other common food ingredients tested, The concentrations of egg proteins that will inhibit 50% of antibody-antigen binding, IC50, were 3-7 ng/mL, and the linear range was 0.5-62.5 ng/mL. The detection limit was 0.2 ppm for various foods. Recoveries ranged from 67 to 96%, The intra- and inter-assay coefficients of variation in this procedure were 10-13% for ice cream spiked at 0.8 and 1.6 ppm, The ELISA has been applied to ice creams, noodles, pasta, and breads, Egg proteins were identified in all declared egg products, and no false positives were found.