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Immunochemical Identification and Quantification of Ovalbumin Additive in Canned Mushrooms
Author(s) -
BRETON C.,
THANH L. PHAN,
PARAF A.
Publication year - 1988
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1988.tb10215.x
Subject(s) - ovalbumin , chemistry , solubilization , food science , chromatography , antigen , biochemistry , biology , immunology
A method to identify and quantify additives in canned food was developed. Ninety to ninety five percent of proteins from canned mushrooms were solubilized by treatment with 0.1N NaOH for 3 days. The extracted, solubilized proteins were then detected by direct ELISA test. An ELISA test which allowed quantification of ovalbumin in canned mushrooms was developed. Immunoblotting also showed the same sensitivity and accuracy with ELISA.