Molecular Biological and Immunological Techniques and Applications for Food Chemists 2009
DOI: 10.1002/9780470637685.ch16
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Egg Allergen Detection

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Cited by 7 publications
(7 citation statements)
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“…Many ELISA kits with variable performance and inherent limitations are commercially available (Schubert-Ullrich et al, 2009;Shoji, 2009). ELISA kits may target total egg protein, egg white proteins, ovomucoid, ovalbumin or ovomucoid and ovalbumin together, with LODs from 0.08 to 0.6 mg/kg and LOQs between 0.3 and 1 mg/kg.…”
Section: Egg-derived Products Used In Food Processingmentioning
confidence: 99%
“…Many ELISA kits with variable performance and inherent limitations are commercially available (Schubert-Ullrich et al, 2009;Shoji, 2009). ELISA kits may target total egg protein, egg white proteins, ovomucoid, ovalbumin or ovomucoid and ovalbumin together, with LODs from 0.08 to 0.6 mg/kg and LOQs between 0.3 and 1 mg/kg.…”
Section: Egg-derived Products Used In Food Processingmentioning
confidence: 99%
“…Consequently, an SDS and 2-ME formulated extraction solution was developed to enhance the solubility and availability of the analyte protein for ELISA [14,15]. As a result of its effectiveness and utility, the SDS/2-ME extraction solution was authorized as the standard solution in Japanese food allergen analysis [18].…”
Section: Discussionmentioning
confidence: 99%
“…For example, R5 Mendez method for gluten analysis filed in European and US Gluten-free labeling regulations uses the special solution (such as 60 % aqueous ethanol or cocktail solution; based on reducing and disaggregating reagents in PBS) to solubilize analyte gluten [12,13]. Aiming to solubilize the analyte protein universally, a solution containing sodium lauryl sulfate (SDS), a surfactant for protein solubilization, and 2-mercaptoethanol (2-ME), a reductant for protein dissociation by disulfide bond cleavage, was developed [14,15]. ELISA based on the extraction solution with SDS and 2-ME (SDS/2-ME extraction solution) have been globally recognized for their effective extraction and consistent recovery from both unprocessed and processed food [9,16].…”
Section: Introductionmentioning
confidence: 99%
“…Table 14.8 presents the usage of ELISA and a lateral fl ow assay in the amaranth biscuit production. Both methods, however, have the drawback that food processed at high temperature (i.e., by baking, roasting, or retorting) cannot be analyzed, as shown in Table 14.5 [11,12] . Therefore, ELISA and lateral fl ow assay are applicable up until the baking process.…”
Section: Analytical Methods For Milk and Eggsmentioning
confidence: 99%
“…This results in the insolubilization of the egg proteins targeted by the ELISA antibody and also the alteration of the molecular structure of the egg proteins, making them unrecognizable by the ELISA antibody. Consequently, the measurement of egg in baked biscuits was unsuccessful (Section 14.4.1 , Analytical method for milk and eggs) [11,12] .…”
Section: Preliminarymentioning
confidence: 99%