Immunochemical Identification and Quantification of Ovalbumin Additive in Canned Mushrooms

A method to identify and quantify additives in canned food was developed. Ninety to ninety five percent of proteins from canned mushrooms were solubilized by treatment with 0.1N NaOH for 3 days. The extracted, solubilized proteins were then detected by direct ELISA test. An ELISA test which allowed quantification of ovalbumin in canned mushrooms was developed. Immunoblotting also showed the same sensitivity and accuracy with ELISA.