SANDWICH ENZYME-IMMUNOASSAY OF HEN EGG LYSOZYME IN FOODS

被引：10

作者：

RAUCH, P

HOCHEL, I

KAS, J

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1990.tb06027.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：103 / 105

页数：3

共 18 条

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