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Evaluation of the efficiency of three extraction conditions for the immunochemical detection of allergenic soy proteins in different food matrices
Author(s) -
Amponsah Amma,
Nayak Balunkeswar
Publication year - 2018
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.8729
Subject(s) - soy protein , food science , chemistry , chromatography , extraction (chemistry) , food protein , food allergens , biology , allergen , allergy , immunology
Abstract BACKGROUND Recent studies have shown the need to improve soy allergen extraction using different extraction conditions to ensure more accurate results in allergen detection. This study investigated some of these extraction conditions to confirm that these methods, especially ultrasound‐assisted extraction (UAE) and the use of Laemmli buffer instead of the conventional extraction with phosphate‐buffered saline (PBS), could be helpful in improving the extraction step in allergen detection. RESULTS Higher total soluble protein was obtained in all samples extracted with Laemmli buffer alone and in combination with ultrasound. For immunochemical detection of soy proteins by enzyme‐linked immunosorbent assay (ELISA), comparable detection was observed in extracts from all extraction conditions in all commercial samples with the exception of table cracker and veggie burger, where significantly higher detection was seen in extracts from Laemmli buffer only. For the dry mix and cookie samples, the degree of soy protein detection with ELISA varied among the different extraction conditions, but overall, extraction with only Laemmli buffer showed higher detection. CONCLUSION Laemmli buffer with conventional extraction and UAE may be better alternatives or additional extraction methods in soy allergen detection. Different food matrices performed differently (whether it was for the recovery of total proteins or detection by ELISA) under different extraction conditions. © 2017 Society of Chemical Industry