Determination of egg proteins in food products by enzyme immunoassay.
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.
Yeung
J M
JM
National Food Processors Association, Washington, DC 20005, USA.
Newsome
W H
WH
Abbott
M A
MA
D000918:Antibody Specificity; D001939:Bread / Q000032:analysis; D004527:Egg Proteins / Q000032:analysis*; D004797:Enzyme-Linked Immunosorbent Assay / Q000379:methods*; D005504:Food Analysis / Q000379:methods*; D006358:Hot Temperature; D007054:Ice Cream / Q000032:analysis; D011489:Protein Denaturation; D011786:Quality Control; D015203:Reproducibility of Results; D012680:Sensitivity and Specificity
D004527:Egg Proteins