Sandwich Enzyme Immunoassay of Hen Egg Lysozyme in Foods

摘要

ABSTRACTA 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 bindi