Chicken Egg

Valuable Allergenic Chicken Egg Protein
Chicken eggs are valuable food because they contain ingredients of a high nutritional quality. On the other hand chicken eggs also belong to the most common food allergens in Europe and have to be labelled on the packaging of foods. Allergies are induced by proteins like ovalbumin, ovomucoid, ovotransferrin, lysozyme or livetin contained in egg white and yolk. The thermally stable ovomucoid plays an important role for allergic persons even in heated processed products.

ELISA Determination
Using PCR a molecular biological differentiation between chicken egg and chicken meat is not feasible. Therefore the methods for detection of egg allergens are based on immunological determination. Detection using ELISA is the method of our choice.

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GALAB Laboratories GmbH
Am Schleusengraben 7
21029 Hamburg


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