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Quantitative immunoassay for soya protein in raw and sterilized meat products
Author(s) -
RAVESTEIN P.,
DRIEDONKS R. A.
Publication year - 1986
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/j.1365-2621.1986.tb01926.x
Subject(s) - chemistry , chromatography , ingredient , raw material , food science , soya bean , immunoassay , detection limit , antibody , biology , organic chemistry , immunology
An enzyme‐linked immunosorbent assay (ELISA) is described for the quantitative analysis of soya protein in meat products. The assay is applicable to raw and sterilized products and is not dependent on soya variety and type of soya ingredient (concentrate, isolate, etc.). Therefore, the assay can be applied without knowledge of product composition, heat pretreatment and other processing conditions. The ELISA is specific for soya; no interference of other product components has been found. The detection limit of the ELISA is 0.5% soya protein. Qualitative analysis by immunoblotting is possible at much lower concentrations. The antibodies used are specific for sodium dodecyl sulphate (SDS) denatured soya protein subunits. The products are extracted with SDS and 2‐mercaptoethanol, which guarantees optimum recovery of the protein components. Product extracts can be analysed directly by ELISA without removal of the SDS by using nitrocellulose as a solid phase.