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Determination of egg content in egg pasta by an indirect elisa procedure
Author(s) -
Pressi Giovanna,
Curioni Andrea,
Peruffo Angelo D B,
Furegon Luca,
Zamorani Arturo
Publication year - 1994
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740640205
Subject(s) - yolk , polyclonal antibodies , antibody , food science , chemistry , biology , chromatography , immunology
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.