Quantification of lysozyme in hyperimune egg white aquous extracts and in biological products by SANDWICH ELISA test

Abstract

Lysozyme is a biologically active protein present in egg whites, having an essential role in the immune defense of the embryo. Due to its antimicrobial properties, it is extracted and used in the composition of various products as a preservative and/or a bioactive ingredient. Its qualitative and quantitative analysis can be performed by various test methods widely presented in the literature. The present paper presents the results obtained in assessing the lyzozyme content of aqueous solutions derived from hyperimmune egg white and/or from biologically active products in which it was included by using the sandwich ELISA technique.

Keywords

• lysozyme
• hyperimmune egg
• elisa test