A SANDWICH ENZYME-LINKED-IMMUNOSORBENT-ASSAY FOR KAPPA-CARRAGEENAN DETERMINATION

被引：4

作者：

ARAKAWA, S ^{[1
]}

ISHIHARA, H ^{[1
]}

NISHIO, O ^{[1
]}

ISOMURA, S ^{[1
]}

机构：

[1] AICHI PREFECTURAL INST PUBL HLTH,DEPT VIROL,NAGOYA,JAPAN

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1991年 / 57卷 / 01期

关键词：

ENZYME-LINKED IMMUNOSORBANT ASSAY; ELISA; CARRAGEENAN; JELLY; CUSTARD PUDDING; FOOD; THICKENER;

D O I：

10.1002/jsfa.2740570115

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

High titre antisera to kappa-carrageenan were produced by immunisation of rabbits and guinea pigs with kappa-carrageenan. These antisera, rabbit serum as a capture antibody and guinea pig serum as a detector antibody, were used in a sandwich enzyme-linked immunosorbent assay. The range of determination of kappa-carrageenan was from 16 to 256 ng ml-1 in the assay. The antisera showed no cross-reactivity with six thickeners. The assay was developed for application to foods such as jelly and custard pudding and demonstrated many advantages including high sensitivity, technical simplicity and the minimal requirement for food sample preparation before assay.

引用

页码：135 / 140

页数：6

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