Comparison of hen egg lysozyme immunoassays based on different labels

To check the concentrations of hen egg lysozyme in foodstuffs, added as a bacteriostatic agent, immunoassays based on different labels have been developed. The following detection limits (defined as non‐specific binding increased by three standard deviations) were achieved using antibody labelled with either peroxidase ¹²⁵ I or a biotin‐streptavidin system: 0–8; 0–75 and 0–13 ng/ml, respectively. Only the most sensitive lysozyme immunoassay was likely to be suitable for application to analysis of cheese because matrix interference effects mean that sample extracts need to be diluted prior to assay.