Allergens

Hen’s egg (Gallus gallus) is very rich of proteins and represents an important food source for humans. While proteins of egg yolk only have minor allergenicity, many proteins of egg white are known to be allergenic. In addition to lysozyme, ovomucoid ovotransferrin and livetin, ovalbumin represents the main fraction of the egg white allergens. Amongst others egg powder as well as pure ovalbumin is often used as fining reagent for wine.

For allergic persons the consumption of ovalbumin represents a critical problem. Already very low amounts of the allergen can cause allergic reactions, which may lead to anaphylactic shock in severe cases. Because of this, ovalbumin allergic per-sons must strictly avoid the consumption of ovalbumin containing food. Non-declared addition of ovalbumin in food is hazardous for allergic people. Cross-contamination, mostly in consequence of the production process, is often noticed. Since July 1, 2012, the European Union requests allergen labeling for wine if milk or egg proteins are used during the production and are still present at a detection level of 0.25 mg/L or greater. Thus for the detection of ovalbumin residues, sensitive assay systems are required.

The SENSISpec Ovalbumin ELISA represents a highly sensitive detection system for ovalbumin and is particularly capable of the quantification of ovalbumin residues in wine.

• SENSISpec ELISA Ovalbumin 96 wells
• SENSISpec ELISA Ovalbumin 48 wells

The SENSISpec Ovalbumin ELISA represents a highly sensitive detection system for ovalbumin and is particularly capable of the quantification of ovalbumin residues in wine.