Effect of processing on the detectability of peanut protein by ELISA

被引：14

作者：

Iqbal, Amjad ^{[1
]}

Ateeq, Nadia ^{[2
]}

机构：

[1] SASA, Edinburgh EH12 9FJ, Midlothian, Scotland

[2] Lady Reading Hosp, Dept Obstet & Gynaecol, Peshawar, Pakistan

来源：

FOOD CHEMISTRY | 2013年 / 141卷 / 03期

关键词：

ELISA; Allergens; Peanut protein; Epitopes; Stability; DOUBLE-BLIND; FOOD; HAZELNUT; ALLERGY;

D O I：

10.1016/j.foodchem.2013.04.102

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Chicken IgY was used for the detection and quantification of peanut proteins by indirect competitive ELISA. The method was optimized by using a checker board approach to determine the optimal concentration of coating antigen, primary antibody and secondary antibody. Peanut protein could be detected in foods down to levels of 10 ppm. The effect of physical (heat treatment at 80 degrees C and 100 degrees C) and chemical (acid, alkali and reducing sugar) treatments on the IgY binding of peanut proteins was investigated. The optimized assay was relatively sensitive for the roasted peanut proteins. However, the binding ability of chicken IgYs to peanut proteins was found to be significantly altered by denaturation and hydrolysis of proteins. It was also observed that the effect of Millard chemistry on the detectability of peanut protein was less pronounced at high temperatures than at low temperatures. (C) 2013 Elsevier Ltd. All rights reserved.

引用

页码：1651 / 1654

页数：4

共 16 条

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