Isolation of riboflavin-binding apoprotein from chicken egg protein and its use for determining riboflavin in biological samples

A riboflavine-binding protein has been isolated from egg white and its properties have been characterized. The apoprotein-employing techniques for riboflavine detection in foods, urine, and blood serum are highly competitive with conventional labor-consuming procedures and with the high expensive HPLC method in sensitivity and selectivity, and can be recommended for riboflavine detection in biological objects.