Polyclonal antibodies have been raised against a highly purified egg yolk protein, which appears to be unaffected by thermal treatments and whose content is constant in eggs of different origin. The antibodies are able to bind specifically to the egg yolk protein and can be used for the quantification of the egg content in egg pasta. For this purpose an indirect ELISA procedure has been developed.
Determination of egg content in egg pasta by an indirect ELISA procedure
CURIONI, ANDREA;
1994
Abstract
Polyclonal antibodies have been raised against a highly purified egg yolk protein, which appears to be unaffected by thermal treatments and whose content is constant in eggs of different origin. The antibodies are able to bind specifically to the egg yolk protein and can be used for the quantification of the egg content in egg pasta. For this purpose an indirect ELISA procedure has been developed.
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