Abstract
These assays were chronologically the first to be developed (Table I.5.1). Their early set up was usually very simple. They can be performed with inexpensive equipment and reagents, however, their sensitivity is rather limited. Based upon antigen-antibody precipitation their optimum use requires the proper ratio between these two reagents near the ‘equivalence point’, while an excess of one of them can form a poorly detectable soluble complex. Some antibodies are known as non-precipitating, e.g. IgE molecules, and may be due to a rigid hinge region. They might, however, co-precipitate if they are mixed with other precipitating antibodies of the same specificity. Monoclonal antibodies precipitate poorly or not at all. As they recognize only a restricted number of epitopes on their specific antigens, antigens sometimes are monovalent, the immunoprecipitation lattice cannot form properly.
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© 1991 Springer Science+Business Media Dordrecht
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Paraf, A., Peltre, G. (1991). Immunoassays. In: Immunoassays in Food and Agriculture. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-3822-2_6
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