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Despite their nutritional value, eggs represent a significant health issue for allergic individuals. Proteins from egg yolk have only minor allergenicity, but many proteins from the egg white are known to be allergenic.
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In addition to lysozyme, ovomucoid, ovotransferrin and livetin, ovalbumin represents the main fraction of the egg white allergens.
Egg powder as well as pure ovalbumin is often used as a fining reagent for wine. For allergic persons the consumption of ovalbumin represents a critical problem. Very low levels of the allergen are enough to trigger allergic reactions, which may lead to anaphylactic shock in severe cases.
The Romer Labs test kit portfolio covers a highly sensitive ELISA method for the quantitative analysis of ovalbumin in environmental samples, rinse waters and finished food products.
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