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Development of antipeptide enzyme‐linked immunosorbent assay for determination of gelatin in confectionery products
Author(s) -
Tukiran Nur Azira,
Ismail Amin,
Mustafa Shuhaimi,
Hamid Muhajir
Publication year - 2016
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12971
Subject(s) - gelatin , immunogen , polyclonal antibodies , chemistry , polyacrylamide gel electrophoresis , chromatography , enzyme , gel electrophoresis , food science , immunoassay , microbiology and biotechnology , antibody , biochemistry , biology , monoclonal antibody , immunology
Summary The gelatin sources have become a controversial issue with regard to religious and health concern. Thus, the aims of this study were to develop and evaluate the efficiency of polyclonal antibodies against peptide immunogen of collagen α2 ( I ) chain for determination of gelatin sources in confectionery products by competitive indirect enzyme‐linked immunosorbent assay ( ELISA ). Collagen α2 ( I ) chain protein showed resistance against heat treatment and detectable in certain commercial products when analysed by sodium dodecyl sulphate–polyacrylamide gel electrophoresis ( SDS ‐ PAGE ). The established ELISA exhibited low cross‐reactivity to fish and chicken gelatin. The IC 50 value was 0.39 μg mL −1 , and the limit of detection ( IC 10 ) was 0.05 μg mL −1 . There were no false‐positive results from forty‐eight commercially processed products. The present method is useful for determination of gelatin in confectionery products.