3M Egg White Protein ELISA Kit utilizes a sandwich ELISA and is intended for the detection of egg white proteins in clean-in-place water (CIP) final rinse water, environmental swab samples, food ingredients and processed food products.

Benefits

• Limit of Quantification (LOQ): 0.5 ppm
• Protein Threshold: 0.5 ppm
• Test Time: 50 Minute
• 96 wells/kit
• Designed to detect both processed and unprocessed target allergen proteins.
• Test can accommodate environmental swab, CIP rinse water and food samples.
• A universal extraction protocol streamlines testing for multiple analytes, saving you reagents and valuable time.

The egg white proteins present in the sample react with the anti-egg white antibody, which have been adsorbed to the surface of polystyrene microtiter wells. After the removal of unbound proteins by washing, anti-egg white antibodies conjugated with horseradish peroxidase (HRP) are added. These enzyme-labelled antibodies form complexes with the previously bound egg white protein.

Following a second washing step, the enzyme bound to the immunosorbent is detected by the addition of a chromogenic substrate, 3,3',5,5'-tetramethylbenzidine (TMB). The colour development from this enzymatic reaction varies directly with the concentration of egg white protein in the sample tested; thus, the absorbance, at 450 nm, is a measure of the concentration of egg white protein in the test sample.

The quantity of egg white protein in the test sample can be extrapolated from the standard curve, constructed from standards of known concentration, and adjusted to consider the sample dilution.