Comparison of hen egg lysozyme immunoassays based on different labels
- 1 January 1989
- journal article
- other
- Published by Taylor & Francis in Food and Agricultural Immunology
- Vol. 1 (1) , 65-70
- https://doi.org/10.1080/09540108909354675
Abstract
To check the concentrations of hen egg lysozyme in foodstuffs, added as a bacteriostatic agent, immunoassays based on different labels have been developed. The following detection limits (defined as non‐specific binding increased by three standard deviations) were achieved using antibody labelled with either peroxidase 125 I or a biotin‐streptavidin system: 0–8; 0–75 and 0–13 ng/ml, respectively. Only the most sensitive lysozyme immunoassay was likely to be suitable for application to analysis of cheese because matrix interference effects mean that sample extracts need to be diluted prior to assay.Keywords
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