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Sandwich Enzyme Immunoassay of Hen Egg Lysozyme in Foods
Author(s) -
RAUCH PAVEL,
HOCHEL IGOR,
KÁš JAN
Publication year - 1990
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1990.tb06027.x
Subject(s) - lysozyme , immunoassay , chromatography , enzyme , chemistry , egg albumin , food science , bovine serum albumin , albumin , antimicrobial , biochemistry , antibody , biology , immunology , organic chemistry
A sandwich enzyme immunoassay was developed to determine the concentration of hen egg lysozyme added as an antimicrobial agent to preserve food. The method enabled determination of egg lysozyme in beverages, milk and cheeses at a concentration as low as 1 ng/mL with an accuracy of ±12%. The recovery of the method was 85–105%. Human serum albumin (1%) was the most suitable protein for suppressing nonspecific binding.