Egg White Ovalbumin Forstør

Egg White Ovalbumin

Læs mere nedenfor eller i databladene

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.

Flere detaljer

Yderligere information

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.

Fast and highly sensitive ovalbumin analysis

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.

For mere information kontakt Fooddes A/S