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Egg (Ovalbumin) ELISA Kit

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Catalog #: M2101
Sample Size: 1 g
Tests: 96 wells
Sensitivity: LOD / LOQ: 0.31 ppm
Assay Range: 0.31 – 20 ppm.
Storage: 2-8°C
Methodology: Sandwich ELISA, Quantitative
Specificity: Ovalbumin
View FilePublication - Journal of AOAC International    

Product Details

Crystal Chem offers innovative food allergen ELISA and Lateral Flow kits which can effectively solubilize and extract proteins from processed and unprocessed food. These Morinaga kits use an innovative new extraction solution to achieve a high recovery rate of the target protein in both processed and unprocessed food.


High Recovery Using an innovative extraction solution, the recovery rate is extremely increased.
High Sensitivity The sensitivity of the target (allergenic) food protein is 0.3 microgram/g food. The dynamic range detectable by this kit is 0.31 – 20 ppm.
High Specificity The specially prepared polyclonal antibody can achieve less cross-reactivity against the foods using various materials.
Common Extraction Solution The sample preparation/extraction is performed by using common one extraction solution among all kits.


Useful Publications

1) Fste, Christiane K., et al. "Extractability, stability, and allergenicity of egg white proteins in differently heat-processed foods." Journal of AOAC International 90.2 (2007): 427-436

“The Ridascreen assay detected egg protein only in nonprocessed samples but did not perform well with the untreated pasta matrix. Results obtained with the BioKits assay showed a dependency on the kind of heat processing performed. The amount of egg protein measured decreased with increasing temperature…Unlike the other 2 assays, the Morinaga kit recovered a constant, process-independent amount of egg protein from all matrixes.”

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2) FDA Evalution by Garber, Eric A.E. and Brewer, Vickery A. "Evaluation of Commercial ELISA Assays for the Detection of Egg in Food."

"Prolonged heating, associated with the preparation of pasta, muffins, or bread, resulted in significant differences in the effectiveness of the assays. Only the ELISA developed by Morinaga Institute of Biological Science, in which reducing - denaturing conditions were used to extract the samples, was able to detect egg in all samples prepared. The ELISA developed by the Morinaga Institute of Biological Science was also more effective in detecting egg in commercially prepared foods."

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3) Canadian Food Inspection Agency Evaluation by Marceau, Eric, et al. "Evaluation and Validation of a Commercial ELISA-Based Method for the Determination of Egg Protein in Foods."

"It was demonstrated that the Morinaga Institute of Biological Science ELISA Egg Kit has the capability to detect egg in processed foods at relatively low level."

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