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Thermostable muscle antigens suitable for use in enzyme immunoassays for identification of meat from various species
Author(s) -
Kang'ethe Erastus K.,
Lindqvist Kaare J.
Publication year - 1987
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740390211
Subject(s) - gelatin , antigen , enzyme , chemistry , immunoassay , adsorption , biochemistry , chromatography , extraction (chemistry) , antibody , biology , immunology , organic chemistry
A method for the extraction of thermostable muscle antigens for use in enzyme immunoassays is described. The method yields antigens devoid of contaminating proteins which reduce the adsorption of the antigens on to the plate. The effect of such proteins is stimulated by the addition of gelatin. Gelatin (5 mg ml −1 ) results in 100% inhibition of the antigen adsorption on to the plate.